Peel the parsnips and cut them into long, thin fries.

Toss them with oil and spices and spread them on a baking sheet with parchment paper.

Bake them in the oven at 225 degrees Celsius (437 degrees Fahrenheit) (convection) for about 20-30 minutes – turn them halfway through and make sure they become crispy and golden before taking them out of the oven.

Clean and peel the celeriac.

Cut it into 4 large slices about 1 cm thick.

Boil the slices in lightly salted water for about 3-4 minutes until they are slightly tender.

Crack the egg into a bowl and beat it together.

Put sesame seeds and buckwheat in a mini chopper and blend together into a fine flour.

Pour it into a bowl with salt and pepper.

Dip the celeriac slices in the egg and then in the flour mixture.

Fry the slices in oil on a hot pan until they are crispy and golden, about 4-5 minutes on each side.

Cut fennel, cauliflower, and carrot into small cubes.

Give the vegetables a quick boil in a pot with 5 dl water, vinegar, and sugar.

As soon as they are tender, pour them into a sieve and let them cool.

Finely chop the pickles and mix them with curry, turmeric, and mayonnaise.

Finally, stir in the cooked vegetables and season with salt and pepper and garnish with cress.

Serve the celeriac steaks with the remoulade salad and parsnip fries.