Gluten free veal cutlets, with leeks compote and celery root puree
15
15
4
No
Ingredients
For the cutlets:
- 4 veal cutlets
- 1 package of 250 g (4 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
For the 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
Preparation
Side-by-side mode
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In a casserole, cover cubes of celery root and potatoes with water. Bring to a boil and cook until tender.
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In a pan, melt 15 ml (1 tablespoon) of butter to medium heat. Cook the cutlets for 2 minutes on each side. Place the cutlets on a plate and cover with aluminum paper. Set aside in a warm oven.
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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 for 1 minute.
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When the potato 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. On a serving plate, lay a portion of celery rave puree, then cutlets and garnish with leeks. Pepper.
