On the jar: Outback Potato–celery Root
stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minOutback Potato-Celery Root
Independent adaptation of a publicly published Maksut Aşkar recipe. Not affiliated with, sponsored by, or endorsed by Maksut Aşkar.
From a starred kitchen.
Ratio
Ingredients
- Celery — 200 g celery, chopped
- Fennel — 100 g fennel bulb, chopped
- Coriander Seed — 5 g ground coriander
- Fish — fish bones with meat (50 g)
- Celery Root — 5 kg celery root, chopped (200 g)
- Potato — 200 g potato scraps
- Water — water to cover (400 ml)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Outback Potato–celery Root wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Maksut Aşkar. Turkish / Anatolian. Cited awards include: Michelin (Neolokal, Istanbul); World's 50 Best #100 (2025).
Originally published as Potato–Celery Root Sauce (Base).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Maksut Aşkar / StarChefs (Neolokal sea bass — sauce phase only) (published as “Potato–Celery Root Sauce (Base)”). Full citation lives in Provenance.