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

Author: Geneviève Arbour Dt. P.
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Escalopes de veau, compote aux poireaux et purée de céleri rave, version sans gluten
Preparation 15
Baking 15
Portions 4
Freezing No
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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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.

Chef's notes