Vegetable fries with hazelnut mayo

Preheat the oven to 200 ° C. Cut the celeriac and the winter carrot into French fries of approx. 8 mm thick and 10 cm long. Divide them over a griddle covered with parchment paper. Drizzle with oil and sprinkle with salt. Fry them in the middle of the oven for about 25 minutes until done.

Roast the hazelnuts in a frying pan without oil or butter in about 3 minutes until golden brown. Let cool on a plate. Meanwhile, mix the mayonnaise with the crème fraîche. Grind the hazelnuts and the peppercorns coarsely in the mortar. Scoop through the mayonnaise. Take the chips out of the oven and serve with the mayonnaise.