Braised celery darts with creamy potato and goat cheese and Imperial Hertiage caviar, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 1 branch white celery
  • Butter (Hollebeekhoeve)
  • 300 gr boiling potato
  • 100 gr Imperial Heritage caviar
  • 4 tablespoons fresh goat cheese
  • Cayenne pepper and sea salt
  • Oyster Leaves



  • Cut the celery into equal bars of 7 by half cm. Place them in a cooking pot with some butter and water.
  • Season with sea salt and cayenne pepper. Cook until crispy and leave to cool in gravy.

Potato salad:

  • Peel the potato, cut into cubes and cook in salted water.
  • Drain and mix warm with cayenne pepper, fresh goat cheese and a few leaves of finely chopped Oyster Leaves.

To finish off:

  • Place some hot potato salad on each plate. Place some warm celery darts on top.
  • Spoon a spoonful of caviar onto each plate.
  • Finish with the celery gravy and some extra finely chopped oyster leaves.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes
Techniques: stew, boil, raw
Plate: Wild Moon black plate
Recommended drink: Potato Vodka, Secrets (Belgian brand)

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Frank Fol – The Vegetables Chef®


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