Saltimbocca in White Wine Sauce, Sweet Potato Turrets Filled with Mushrooms and Vegetables

Peel the potatoes and cook them in small pieces in lightly salted water until they are soft. Process the potatoes with a pounder, milk and butter into a puree. Please make sure that no large pieces remain. Then season the puree with salt, pepper and nutmeg and use a piping bag to pile it in a circle on the plate to form turrets.

Cut the mushrooms into small cubes and fry in the pan with a pinch of butter and the shallots. Season with a little salt and pepper. Then fill the inside of the sweet potato turret with the finished mushrooms.

Put the plates with the sweet potato turrets in the oven at 100 degrees. Use a spiral cutter to cut the zucchini into spirals (alternatively, you can also cut into thin slices). Fry the zucchini in a little oil in the pan and season with the herbs of Provence.

Halve the veal schnitzel in the middle and place 2 large sage leaves on each side of the schnitzel. Then put a slice of Parma ham on the side with the sage. Turn both sides of the veal schnitzel in flour.

The schnitzels are then briefly seared on both sides in a hot pan with margarine (1/2 - 1 minute maximum per side, depending on the thickness of the meat). Then deglaze the meat with white wine. Let the schnitzel simmer in the pan with the white wine for about 3-5 minutes.

Take the schnitzels out of the pan and place them warm in the oven with the sweet potato turrets, in the meantime pour some wine into the pan and reduce the sauce.

Take another pan and fry the peeled carrots (leave the green on top of the carrot approx. 1-2 cm) with a pinch of butter. Season with a pinch of salt and after about 2 minutes sprinkle a teaspoon of sugar over it. Glaze the carrots with the sugar and after about 1-2 minutes take them out of the pan and arrange them on the zucchini spirals on the plate. Drizzle the saltimbocca with the reduced white wine sauce on the plate and enjoy hot.