Veal Cheeks on Mashed Potatoes, Served with Caramelized Vanilla Pods on Red Wine Jus

For the veal cheeks:

1. Pepper and salt the cheeks on all sides and fry them vigorously on all sides in clarified butter at a high temperature so that they take on color.
2. Cut the vegetables into small cubes and finely chop the onion. Also roast heavily. Add 1 tbsp tomato paste and roast with it. Pour in one third of the port wine and one third of the red wine and let it boil down. Repeat this process twice.
3. Pour the veal stock so that the cheeks are almost covered and place the pot on the bottom of the oven. Let simmer at 120 degrees for about 5 hours. Turn the cheeks in the brew every now and then.
4. When the cheeks are so soft that you could eat them with a spoon, remove them, wrap them in aluminum foil and let them steep in the oven.
5. Strain the roast stock through a sieve into a saucepan and reduce by a third.
6. Toast 1 tablespoon of tomato paste in a small saucepan, deglaze with calvados and add the balsamic vinegar. Let it boil down briefly so that a syrupy sauce is created. Add this to the boiled down roasting stock.

For the mashed potatoes:

1. Boil the potatoes and celery in salted water, press through the potato press and season with butter, cream and nutmeg.

For the vanilla vials:

1. Cook the carrots in salted water until they are al dente (add a little sugar and butter to the cooking water). Drain the butter in a pan, add the pulp of the vanilla pod and the cooked carrots. Add some coconut blossom sugar to caramelize.