Celeriac chips have been on my “want to try” list for at least a year now and I couldn’t wait until Winter again to try them out, so here they are! I love the subtle celery flavour and nuttiness of celeriac, especially in soups but it’s also gorgeous on it’s own. So for the chips, I just added some salt and pepper plus a small pinch of paprika to add some colour and spice. Delicious! And even more so when dipped into the stilton brandy sauce… They’re not quite as crispy as potato chips, I must admit, but they are still a must-try.
I had to try the chips with some steak but didn’t want the meal to be too dry so I decided to make a sauce to go with it. I love blue cheese melted on my steak so it had to be stilton sauce! A few of the recipes I looked at for blue cheese sauce suggested adding white wine but as I only had brandy to hand (god knows why) I chose this instead and it worked beautifully. The sauce was buttery, creamy and strong in flavour but I’m concerned it may look a tad unappetizing in the photos, due to the colour. I promise it’s lovely!!
- 2 beef sirloin steaks
- 2 tbsp butter
- 100ml double cream
- 1 tbsp brandy
- 100g stilton cheese
- 1 head of celeriac
- 1 tbsp olive oil
- Salt & pepper
- 1/2 tsp paprika
- Preheat oven to 200c. Drizzle the olive oil into a roasting tin and leave in the oven to warm up whilst you prepare the chips.
- Peel the celeriac and cut into matchstick chip shapes. Throw them into the roasting tin, sprinkle with the paprika, salt and pepper and carefully shake around to coat in the oil.
- Bake for 30 minutes until golden.
- Meanwhile, heat a non-stick frying pan on high heat without oil. Place the steaks in the pan to sear for a minute on each side. Then spoon in 1 tbsp of butter, lower the heat and cook for another few minutes, depending on how well-done you like your steak to be. Cover with tin foil until you want to serve.
- To make the sauce, heat 1 tbsp of butter in a separate pan and add the brandy. Turn up to a high heat until it begins to bubble then lower the heat and stir in the double cream. Crumble in the stilton cheese until it has melted and remove from the heat.
- Serve the steak with the chips and pour the sauce over. Enjoy!