Make sure the chicken stock is at room temperature or even better near boiling point. When browning nuts always remove them from your frying pan when brown. The frying pan might remain hot for a while even of the stovetop and the nuts might still burn.

In a frying pan using no fat roast the pecan nuts. Chop roughly and set aside. Remove the marjoram leaves from the stems. Remove the parsley leaves from the stem, mince finely and set aside. Clean and peel the celeriac. Using a chef’s knife cut ¼-inch thick slices. In a bowl toss olive oil, marjoram leaves smoked sea salt and pepper with the celeriac. Preheat the grill on medium heat. Once hot place the celeriac on the grill. Grill for around 2 minutes until grill marks appear. Turn the celeriac and grill for one more minute. Add chicken stock and place the lid on the steam grill. Steam for 2 minutes or until cooked to liking.

Cut the grilled celeriac into ¼-inch thick sticks (fries). Using the finest grater add zest of one lemon. Add roasted pecans, minced Italian parsley and mix. Season with pepper and salt. Serve as a side dish.