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Celeriac steaks with dill potatoes and shaken redcurrants

Celeriac steaks with dill potatoes and shaken redcurrants

Serves 4

450 gr new potatoes, scrubbed
25 gr butter
A handful of dill, chopped

1 small celeriac, peeled
100 gr flour
1 egg, beaten
200 gr panko breadcrumbs (or stale bread, blended)
Rapeseed oil

200 gr redcurrants
2 tbsp sugar

Salt and pepper

Potatoes - Place the potatoes in a pan of salted water and bring to the boil. Cook until tender, then drain and stir in the butter and dill and season well. Keep warm.

Celeriac - Slice the celeriac into ½ cm rounds (you want about two slices per person). Place the flour, egg and panko on separate plates and dip the celeriac slices in each, starting with the flour, then the egg and finishing with the panko. In a large frying pan, pour in enough oil to come 2 cm up the sides and fry the celeriac until golden and crisp, about two minutes on each side. Season with salt and pepper.

Redcurrants - Place the redcurrants and sugar in a medium mixing bowl and shake them vigorously together until the sugar coats the berries and some of the berries have split.

Dinnertime - Place a couple of slices of fried celeriac on each plate, top with the potatoes and spoon over the redcurrants.