Name: Roast veal rack with celeriac and potato gratin
Prep time: 30 min
Cook time: 110 min
Total time: 140 min
Yield: 8
Ingredients: Roast veal rack; 2 kilogram veal rack (8 cutlets); 1 cup (250ml) water; 1/4 cup (70g) dijon mustard; 2 tablespoon horseradish cream; 2 clove garlic, crushed; 1 1/2 tablespoon flour, plain (all-purpose); 2 teaspoon wholegrain mustard; 2 cup (500ml) beef stock; 2 tablespoon tarragon, chopped finely; 1 tablespoon fresh thyme, chopped coarsley; 1/4 cup fresh flat-leaf parsley, chopped finely; Celeriac and potato gratin; 600 millilitre thickened cream; 3 clove garlic, thinly sliced; 3 teaspoon fresh thyme leaves, chopped coarsley; 1 medium celeriac (750g) (celery root); 3 medium potatoes (600g); 50 gram smoked cheddar, grated coarsley; 1 teaspoon fresh thyme, extra

Roast veal rack with celeriac and potato gratin

Rack 'em up!

ROAST VEAL RACK WITH CELERIAC &POTATO GRATIN

Serves 8

Prep

30M

Cook

1H 50M

Total

2H 20M

This tender roast rack of veal is coated in a mustard and herb crust then perfectly complemented with a celeriac and potato gratin.

Looking for more of our favourite family roasts?

Ingredients

Roast veal rack

2 kilogram veal rack (8 cutlets)

1 cup (250ml) water

1/4 cup (70g) dijon mustard

2 tablespoon horseradish cream

2 clove garlic, crushed

1 1/2 tablespoon flour, plain (all-purpose)

2 teaspoon wholegrain mustard

2 cup (500ml) beef stock

2 tablespoon tarragon, chopped finely

1 tablespoon fresh thyme, chopped coarsley

1/4 cup fresh flat-leaf parsley, chopped finely

Celeriac and potato gratin

600 millilitre thickened cream

3 clove garlic, thinly sliced

3 teaspoon fresh thyme leaves, chopped coarsley

1 medium celeriac (750g) (celery root)

3 medium potatoes (600g)

50 gram smoked cheddar, grated coarsley

1 teaspoon fresh thyme, extra

Method

1.Preheat oven to 180°C/350°F.

2.Make celeriac and potato gratin: place cream, garlic and thyme in a medium saucepan over medium heat; bring to a simmer. Remove from heat; stand 10 minutes.

3.Meanwhile, using a mandoline or V-slicer, thinly slice celeriac and potatoes; combine in a large bowl. Layer celeriac and potato with cream mixture and salt and pepper in a 1.5-litre (6-cup) round ovenproof dish.

4.Sprinkle with cheese. Cover with foil; bake 1 hour. Uncover, bake for 20 minutes or until tender and golden. Top with extra thyme.

5.Next, place veal on a wire rack in a flameproof roasting pan; pour the water into the base of the pan. Combine dijon mustard, horseradish and garlic in a small bowl.

6.Spread mustard mixture over veal; season. Roast veal for last 45 minutes of gratin cooking time or until cooked as desired. Transfer veal to a plate. Cover; rest 10 minutes.

7.Heat roasting pan over medium-high heat, add flour; cook, whisking, until mixture is smooth and bubbly. Add wholegrain mustard and stock; stir until mixture boils and thickens. Season to taste.

8.Combine herbs; press onto veal. Cut veal into cutlets; serve with gratin and mustard sauce.

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