Celery Steak with Spicy Toque, Duchess Potatoes and Seasonal Vegetables

5 from 5 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 154 kcal


Celery steak:

  • 1 Pc. Celery root
  • 2 tbsp Pesto
  • 0,5 Pt Feta
  • 150 g Nuts or kernels
  • Oil

Duchess potatoes:

  • 500 g Potatoes
  • 2 Pc. Egg yolk
  • 2,5 tbsp Butter
  • 2,5 tbsp Milk
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Nutmeg
  • 2 tbsp Thyme


  • 1 Can Chickpeas
  • 3 tbsp Tahini
  • 2 tbsp Oil
  • 2 Pc. Garlic cloves
  • 2 tbsp Lemon juice
  • 1 tbsp Paprika powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Water

roasted chickpeas

  • 6 tbsp Chickpeas
  • 1 tbsp Oil
  • 1 tsp Paprika powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic powder


  • Soup greens
  • 200 ml Red wine
  • 500 ml Vegetable broth
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Pr Sugar
  • 5 Pc. Mushrooms
  • 2 tbsp Tomato paste

Seasonal vegetables:

  • 1 Pc. Parsnip fresh
  • 2 Pc. Parsley root
  • 1 Pc. Carrot purple
  • 150 g Mushrooms brown
  • 0,5 Pc. Leek
  • Cress
  • Sprouts



  • Cut soup greens and mushrooms into bite-sized pieces and fry in a saucepan with a little oil. Add tomato paste and continue to fry.
  • Season with salt, pepper and sugar and then deglaze with the red wine. Bring to the boil briefly and add the stock. Let everything simmer over a low heat.

Duchess potatoes:

  • Cook the potatoes in salted water, then peel and mash them in a bowl with the butter and the spices.
  • Add eggs and milk and mash to a relatively smooth mass, fill into a piping bag and squirt heaps onto a baking sheet lined with baking paper.

Roasted chickpeas:

  • Drain the chickpeas, catching the water. Remove 6 tablespoons of the chickpeas and mix with the ingredients for the roasted chickpeas.
  • Place on the baking sheet with the duchess potatoes and bake at 180 ° C for about 20 minutes.


  • Mix the remaining chickpeas with the tahini, spices, water, oil and garlic to a smooth mass. If the hummus is still too firm, add a little more water and oil.

Celery steak:

  • Peel the celery and cut into even 2 cm thick slices, if you like, you can cut these into rectangles.
  • Lightly oil the celery and fry on both sides in a grill pan until grill marks appear.
  • Chop nuts / kernels and mix with pesto and feta. Spread the mixture over the celery and place on a baking sheet.
  • Bake with the duchess potatoes for another 15 minutes at 180 ° C, then grill for another 3-5 minutes.
  • Strain the sauce and let it reduce further over a low heat.


  • In the meantime, peel the seasonal vegetables and cut into thin slices, rings and sticks. Fry in a pan with a little oil until the vegetables are firm to the bite.


  • Place the hummus on a plate, place the vegetables on top, serve duchess potatoes, place the celery steak and garnish with the sauce and the cress / sprouts.


Serving: 100gCalories: 154kcalCarbohydrates: 9.9gProtein: 3.4gFat: 11.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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