The idea of celeriac and potato purée is linked to my “Veal, Celeriac and Potato Soup” recipe. I use the same products – the method is different. The meat is cooked separately – it becomes very tender and fragrant. I use spices and wine generously. Finally, the combination of all these tastes gathered on a plate is very pleasant!
for the puree:
1 kg potatoes
1 garlic head
1 celery root (big-sized)
black pepper to taste
salt to taste (about 1 tablespoon)
1 tbsp dried celery leaves
sunflower oil to taste
for the veal:
600 g veal (I use deboned steak cut into small cubes)
2-3 pinches of salt
1 pinch of nutmeg
black pepper to taste
sunflower oil to taste (for frying)
½ cup red wine
for the sauce:
2 tbsps cornstarch
2 tbsps nutritional yeast
Preparation of the purée:
Cut the vegetables into large pieces (the garlic – into cloves).
Put them in a tray and season them with spices.
Add sunflower oil to taste and a little water (to cover the bottom of the tray, maybe more, but still the process is baking, and not boiling).
Bake in preheated oven at 200ᴼC; stir periodically to roast the vegetables on all sides.
When they are ready, I drain them (if there is plenty of water and fat) and blend them in a blender. If the water and the fat are a little, then I blend everything together without pre-draining. The purée is ready.
Preparation of the veal:
In a saucepan with a little fat, I fry the veal bites. The meat drains some water so that with constant stirring on low heat, I wait that part of the water evaporates. I season it with the spices. All this takes about 30 minutes (depends on the meat).
I add the wine and let it boil for another 5 min.
Drain the meat and put it at a separate pan.
Preparation of the sauce:
In the saucepan where I cooked the veal, I keep the sauce and add the nutritional yeast and the dissolved into ½ cup of water corn starch. It thickens in seconds (I constantly stir).
Take it off the hob. If the fat is too much, drain the sauce through a strainer. The dense part I blend in a blender to make it absolutely smooth. The sauce is ready.
I serve the purée shaped and well compacted in a ring (this is the most convenient way). The veal bites I arrange around it. Next to them, in a separate mini-bowl, I serve the sauce.
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