Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Celeriac steaks
Sauce
Potatoes
Matchstick fries
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.
Sauce
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.
Potatoes
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.
| Serve with: | Green salad |
|---|
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