Sikil Pak with Crispy Celery Root Steaks


  • 2 lbs. Celery Root, peeled
  • 1 c Flour
  • 1 ea. Egg, beaten
  • 1¼ c Panko
  • ½ tsp. Ground Coriander
  • ½ c Lightly packed flat-leaf parsley leaves, roughly chopped
  • Cotija cheese, as needed
  • Extra-virgin olive oil, as needed
  • Kosher salt and freshly ground black pepper, as needed
  • Sikil Pak, recipe follows


Cut celery root into ¼-inch-thick disks, and brush with olive oil, season with salt and spread onto a sheet pan to roast in a 400°F-heated oven until slightly tender; cool.

Dredge each steak with flour, then egg and finally panko to fully coat. Fry in oil heated to 375°F until golden brown; drain.

To serve, layer steaks in a cascade; garnish with sikil pak, cheese and parsley. Makes 2 to 4 servings.

To make sikil pak: In a hot sauté pan, dry roast 1 pint of pepitas; set aside. Heat some oil in the pan, and sauté 1 chopped yellow onion over high heat; set aside. Blister 4 plum tomatoes and 1 habanero chili in a 450°F-heated oven. Place all ingredients in a blender along with 1 scant cup oil, 1 bunch parsley, ½ cup lime juice and kosher salt, to taste. Blend until smooth. Makes about 3 cups.

Chef Felipe Donnely, Colonia Verde and Disco Tacos, Brooklyn, New York  from Food Fanatics® Magazine