Gluten free veal cutlets, with leeks compote and celery root puree

Escalopes de veau, compote aux poireaux et purée de céleri rave, version sans gluten
Preparation 15 min
Baking 15 min.
Portions 4
Freezing No


  • Cutlets :
  • 4 veal cutlets
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of honey
  • 15 ml (1 tablespoon) of apple cider vinegar
  • 15 ml (1 tablespoon) about 4 leaves of fresh minced sage
  • 30 ml (2 tablespoons) of butter
  • Celery root puree :
  • 1 small peeled and cubed celery root
  • 1 medium size peeled and cubed potato
  • 125 ml (1/2 cup) of Ricotta, Feta, or goat cheese
  • 15 ml (1 tablespoon) of apple cider vinegar
  • 15 ml (1 tablespoon) of butter
  • Gluten free ground salt and pepper, up to taste
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  • In a casserole, cover with water cubes of celery root and potato. Bring to a boil and cook until tenderness.
  • In a pan, melt 15 ml (1 tablespoon) of butter at medium heat. Cook cutlets 2 minutes each side. Lay cutlets in a plate and cover with aluminium paper. Set aside in a warm oven.
  • In the same pan, add 15 ml (1 tablespoon) of butter and cook leeks at low heat for 8 to 10 minutes. Add honey, apple cider vinegar and sage. Cook 1 minute.
  • When potato cubes and celery root are cooked, drain. With a pestle, undo cubes into puree. Add butter, cheese, cider vinegar. Mix well. Salt and pepper up to taste. In a serving plate, lay portion of celery rave puree, then a cutlets and garnish with leeks. Pepper.

Chef's notes