John Myers
Contents
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Ingredients
- 1 kg Veal cheeks
- 1 Pc. Fresh celery
- 1 Pc. Big onion
- 250 ml Port wine
- 500 ml Red wine (high quality)
- 2 Pc. Rosemary sprigs
- 2 Pc. Garlic cloves
- Salt and pepper
- 1 Pc. Bay leaf
- 4 Pc. Juniper berries
- Broth
- 1 bunch Carrots
- 2 Pc. Oranges untreated
- 50 g Butter
- 2 tbsp Powdered sugar
- Salt
- 1,5 kg Potatoes
- 1 Pc. Fresh celery
- 50 g Butter
- 100 ml Cream
- Salt and pepper
- Nutmeg
- Dried porcini mushrooms
- 1 Pc. Onion
- 250 ml Milk
- 50 g Butter
- Broth
- 250 ml Cream
- 1 shot White wine
- Salt and pepper
Instructions
- Parry the veal cheeks well and season well with salt and pepper. Sear portions with rosemary, thyme, bay leaf and juniper and set aside. Peel and dice celery and onion and roast vigorously in the same pan. Put the cheeks back and deglaze with port and red wine. Fill up with broth and simmer in a preheated oven for about 2-3 hours at 160 degrees.
- Peel the potatoes and celery. Cook in plenty of salted water and mash lightly with cream and butter. Season with salt, pepper and nutmeg. Possibly. Fry a thin slice of celery in a pan until golden and use for decoration.
- Soak the stone mushrooms in milk for about 10 minutes and then let them drain. Roast with the peeled and diced onions. Deglaze with cream and stock and refine with white wine. Season to taste with salt and pepper. Mix everything with the magic wand and if necessary. pass through a sieve. Serving. 🙂
Nutrition
Serving: 100gCalories: 164kcalCarbohydrates: 8.6gProtein: 5.4gFat: 10.6g
