Celery and sweet potato fries
easy
45 mins
45 mins
Ingredients
- 2 large ripe bananas
- 1 Onion
- 2 Garlic cloves
- 1 piece(s) (approx. 2 cm) Ginger
- 1⁄2 Tsp Vegetable broth (instant)
- 4 green jalapeños (glass)
- 1 collar Thai basil
- 240 g Tomato ketchup
- 7-10 Tbsp salt, pepper
- 650 g Celeriac
- 650 g sweet potatoes (instead of celery and potatoes: 1.35 kg yucca roots)
- 500 ml Oil for deep-frying (e.g. sunflower oil)
Directions
- 1
For the banana ketchup, peel the bananas and cut them roughly into slices. Peel onion, garlic and ginger and chop finely. Bananas with 360 ml water, vegetable broth, onion, kn
- 2
Bring everything to the boil. Simmer for about 15 minutes, stirring until bananas and onion are very soft. Leave to cool slightly. Wash the basil and remove the leaves. Add the ketchup, basil and 2 tbsp. liquid from the jalapeño jar to the banana mixture, blend finely with a hand blender.
- 3
Season banana ketchup with salt and pepper. Keep cold.
- 4
For the fries, peel sweet potatoes and celery or yucca roots and cut them into sticks about 1 x 7 cm in size. Heat the oil in a wide pot or deep fryer to approx. 170 °C (see wooden stick test below).
- 5
Fry the vegetable sticks in portions in hot fat for 5-7 minutes while turning. Remove with a skimmer. Drain on kitchen paper. Yum!.
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