Autumnal aromatic, nutty and elegant
An ideal dish for those who love wine with food and appreciate plant-based cuisine with refinement. This recipe combines the earthy taste of celery with the nutty depth of a homemade hazelnut pesto – an exciting interplay that pairs perfectly with fine white wines with structure. The baked potatoes provide creamy texture and roasted aromas, which in combination with the celery steak create a wonderful autumnal balance. Wine and food harmonize here at a high level – a plate full of warmth, depth and elegant simplicity.
Ideal wine accompaniment: Riesling GG (Rheingau, Germany)
A Rheingau Riesling GG shows why Germany’s top dry wines are among the best food companions in the world. Its fine minerality and taut acidity bring freshness and clarity to the combination, while notes of yellow apple, citrus and some herbal spice stand up to the nutty aromas of the pesto. The subtle residual sweetness balances the roasted aromas of the celery, and the depth of the wine complements the creamy texture of the potatoes. This wine acts like a red thread that connects all components in terms of taste – precise, elegant and of natural harmony.
Further wine recommendations for this dish
Grüner Veltliner Kamptal DAC (Lower Austria, Austria)
Its peppery freshness and fine herbal note reflect the green aroma of celery, while the structure and minerality pick up on the nutty character of pesto. The lively acidity creates tension and does not make the dish seem too heavy – an elegant combination with Austrian character.
Chardonnay AOC Chablis (Bourgogne, France)
A classic, mineral-influenced Chardonnay from Chablis harmonizes with the baked potatoes and the butteriness of the pesto. The salty freshness and delicate melting capture the roasted aromas – a prime example of French finesse that gives celery new depth.
Sauvignon Blanc WO Elgin (Western Cape, South Africa)
With aromas of grapefruit, cassis leaf and lime, this wine brings excitement and exoticism. Its cool elegance contrasts beautifully with the earthy sweetness of celery, while the lively acidity refreshes the dish. A modern, South African accent for plant-based cuisine.
Pinot Gris Vouvray AOC (Loire, France)
Its fruit of ripe pears and honeydew melon goes perfectly with the creamy consistency of the pesto. The fine melt and moderate acidity caress the nuts and bring softness to the texture – an elegant Loire wine that refines the rustic note.
Vermentino di Sardegna DOC (Sardinia, Italy)
This Mediterranean white wine combines citrus, almonds and herbs. Its salty freshness and gentle bitterness create a perfect bridge between celery and hazelnut. A touch of sea breeze that gives the dish lightness and a Mediterranean touch.
The recipe:
Celery steak with hazelnut pesto & baked potatoes
Cooking utensils
- 1 Pan
- 1 Baking tray
- 1 Knife & chopping board
- 1 Blender or hand blender
- 1 Baking paper
Ingredients
For the celery:
- 1 large tuber of celery
- 2 1 tbsp olive oil
- 1 Tbsp butter
- Salt and pepper
For the hazelnut pesto:
- 60 g Hazelnuts Roasted
- 1 bunch of parsley
- 1 Garlic clove
- 50 ml Olive oil
- 30 g Parmesan cheese
- Salt and lemon juice to taste
For the baked potatoes:
- 300 g small potatoes
- 1 1 tbsp olive oil
- Sea salt and rosemary
Preparation
Prepare the celery:
- Peel the celery and cut into 2-3 cm thick slices.
- Fry in a pan with butter and olive oil until golden brown, season with salt and pepper.
- Bake in a preheated oven at 180 °C for approx. 20 minutes until the slices are tender.
Make pesto:
- Place the hazelnuts, parsley, garlic and Parmesan in the blender.
- Add the olive oil and puree finely.
- Season to taste with salt and a little lemon juice.
Baked potatoes:
- Cut the potatoes in half, mix with the oil, rosemary and salt.
- Place on baking paper and bake in the oven at 200 °C for about 25 minutes until crispy.
Dressing:
- Drizzle pesto over the celeriac steaks and serve with baked potatoes.
- Garnish with chopped hazelnuts and fresh parsley to taste.
Recommended sides:
- Leaf salad with apple vinaigrette
- Toasted country bread
- Marinated beet
