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Roast Beef with Celery Root Puree and Crispy French Fries



  • Roast beef: 1 slice (about 8.8 oz / 250 g)
  • Rosemary
  • Garlic: 1 clove
  • Butter: as needed
  • Celery root: 1
  • Olive oil
  • Heavy cream: 50 ml / 1.7 fl oz (or 3 tbsps + 1 tsp)
  • Potatoes: 3
  • Salt


Roast Beef: Season the roast beef slice with rosemary and garlic. Prepare the meat for sous-vide cooking. Cook at a low temperature of 125°F / 52°C for one hour. Heat a skillet and sear the roast beef on both sides, seasoning with butter to achieve a nice color.

French Fries: Clean and cut the potatoes into thin strips. Soak the potato strips in cold water, then dry them thoroughly. Fry the potatoes in hot oil until they become crispy. Drain the fries and season with salt to taste.

Celery Root Puree: Boil the celery root in salted water until soft. Blend the cooked celery root with a drizzle of olive oil and 1.7 fluid ounces of heavy cream until smooth.

Serve the roast beef accompanied by the celery root puree and French fries. Enjoy your meal!

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