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Leeks
Gluten free veal cutlets, with leeks compote and celery root puree
Author:
Geneviève Arbour Dt. P.
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Preparation
15
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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 diced 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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Gluten free veal cutlets, with leeks compote and celery root puree
From
Sep 15
to
Jan 01
Preparation
In a casserole, cover with water cubes of celery root and potatoes. 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 over each side. Set 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 potatoes cubes and celery root are cooked, drain. With a pestle, set 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.
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