Celery Steak with Spicy Toque, Duchess Potatoes and Seasonal Vegetables
Prep Time1 hour hr 30 minutes mins
Total Time1 hour hr 30 minutes mins
Servings: 5 people
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
Hummus:
- 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
Sauce:
- 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
Sauce:
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.
Hummus:
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.
Serving:
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: 100g | Calories: 154kcal | Carbohydrates: 9.9g | Protein: 3.4g | Fat: 11.3g