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Celeriac Café de Paris with matchstick fries
1 h active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 479
  • Fat about 35g
  • Carbohydrates about 26g
  • Protein about 7g
This is needed
This is needed for 4 people
Celeriac steaks
  • 1.2 kg celeriac, cut into slices approx. 1 ½ cm thick
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • 5 sprigs thyme
  • 60 g butter
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 2 anchovy fillet, finely chopped
  • 2 tsp mild mustard
  • 0.75 tsp hot curry powder
  • 0.5 tsp paprika
  • 2 tbsp white wine
  • 1 tbsp capers, drained, finely chopped
  • 2 tbsp chives, finely chopped
  • 0.5 dl cream
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tsp lemon juice
  • salt and pepper to taste
  • 600 g mealy potatoes
Matchstick fries
  • oil, for deep-frying
  • 1 tsp sea salt
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And that's how it's done
And that's how it's done
Celeriac steaks
Place the slices of celeriac on a baking tray lined with baking paper, brush with oil, sprinkle with thyme and season with salt.
To roast
Approx. 1 hr. in the centre of an oven preheated to 180°C.
Heat the butter, shallot, garlic, anchovy fillets, mustard, curry powder and paprika in a small pan, simmer over a low heat for approx. 10 mins. Stir in the wine, capers and herbs. Add the cream and lemon juice while stirring, heat gently. Keep the sauce warm.
Cut the potatoes lengthwise into approx. 4 mm slices, then cut the slices into thin sticks. Soak the potatoes in cold water for approx. 15 mins., drain well and pat dry.
Matchstick fries
Heat the oil to 180°C, fry the potatoes for approx. 8 mins. per batch until crispy and golden. Remove with a slotted spoon, drain on a rack lined with fresh paper towels, season with salt. Serve the celeriac steaks and fries with the sauce.