Name: Veal cutlets with brussels sprouts and celeriac mash
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 large_piece (600g) potatoes, chopped coarsely; 500 gram celeriac, chopped coarsely; 1 cup (250ml) buttermilk, warmed; 4 x (200g) veal chops; 300 gram brussels sprouts, halved; 20 gram butter, melted; 2 teaspoon fresh thyme, finely chopped; 2 tablespoon lemon juice

Ingredients

2 large_piece (600g) potatoes, chopped coarsely

500 gram celeriac, chopped coarsely

1 cup (250ml) buttermilk, warmed

4 x (200g) veal chops

300 gram brussels sprouts, halved

20 gram butter, melted

2 teaspoon fresh thyme, finely chopped

2 tablespoon lemon juice

Method

1.Boil, steam or microwave potato and celeriac, separately, until tender, drain. Mash together with buttermilk in large bowl until smooth. Cover to keep warm.

2.Meanwhile, cook veal on heated oiled grill plate (or grill or barbecue), uncovered, until cooked as desired.

3.Cook sprouts on heated oiled flat plate, uncovered, until browned. Combine sprouts in medium bowl with butter, thyme and juice. Serve veal with mash and sprouts.

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