Gluten free veal cutlets, with leeks compote and celery root puree
15
15
4
No
Preparation
Side-by-side mode- 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.
