800 g small potatoes 3 tbsp olive oil Juice of 1 lemon 1 tsp smoked paprika powder Salt Freshly ground pepper 1 bunch Italian parsley 100 g pitted black olives 100 g pitted green olives 2 tsp whole-grain mustard 2-3 tbsp GAZİ Taze Peynir cream cheese ½ an evenly round celeriac (about Ø13 cm) 125 g GAZİ Kashkaval (in slices) 1-2 tbsp GAZİ butter
1. Preheat the oven to 175°C with convection. Thoroughly wash the potatoes, quarter them lengthways and spread out in a casserole dish. Sprinkle with olive oil and lemon juice, season with paprika, salt and pepper, and mix well. Bake the potatoes in a hot oven, turning them occasionally, for about 40 minutes until golden brown and crispy.
2. Meanwhile, wash the parsley and shake dry. Remove and finely chop the leaves with a food chopper or food processor. Set aside 2 tablespoons of the chopped parsley for garnish. Add black and green olives to the parsley in the food chopper or food processor and chop them up. Pour the mixture into a bowl, mix with mustard and cream cheese. Season the tapenade with salt and pepper.
3. Peel the celeriac and cut out 6 thin, even slices about 3 mm thick - this works best with a food slicer. Boil the water in a large pot and blanch the celery slices in batches for about 4 minutes each. They are done with the flesh of the celeriac gets slightly translucent. Carefully remove from the water and dab dry with kitchen paper.
4. Place 1 slice of Kashkaval in the centre of the celeriac slices and add 1 heaped teaspon of olive tapenade. Fold the slices and carefully close the edges with 3 toothpicks each. If more moisture from the blanching builds up on the celeriac slices, dab them dry again.
5. When the potatoes are almost cooked, heat the butter in a pan and fry the cordons bleus on both sides over medium heat until the celeriac browns slightly.
6. Serve the cordons bleus on a plate with the potatoes and the remaining tapenade and parsley.