Celery steak with hazelnut pesto & baked potatoes
An autumnal vegetable dish full of depth: caramelized celeriac slices, baked in the oven until golden brown, combined with crispy potatoes and a fresh hazelnut pesto. The nutty, buttery and slightly sweet flavours harmonize perfectly with a fine mineral Riesling GG from the Rheingau - real proof of how sophisticated wine can work with food.
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
Nutritional values per portion
Calories: 710kcalCarbohydrates: 48gProtein: 19gFat: 49g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat