John Myers
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Veal Cheeks with Potato-celery Puree and Carrots
The perfect veal cheeks with potato-celery puree and carrots recipe with a picture and simple step-by-step instructions.
Veal cheeks
- 5 Pc. Veal cheeks
- 3 Pc. Carrots
- 1 Pc. Celery bulb
- 4 Pc. Onions
- 0,5 tsp Tomato paste
- 300 ml Veal stock
- 60 ml Port wine
- 100 ml Red wine
- 2 Pc. Cloves
- 2 Pc. Sprigs of thyme
- 2 Pc. Rosemary sprigs
- 2 Pc. Garlic cloves
- 30 ml Balsamic vinegar
Potato celery puree
- 1 kg Floury potatoes
- 500 g Celeriac fresh
- 100 ml Whipped cream
- 100 ml Milk
- 50 g Butter
- Nutmeg
Carrots
- 500 g Carrots young
- 20 g Butter
- 15 g Sugar brown
- 1 Msp Salt
- 125 ml Veal stock
- Pepper
Veal cheeks
- Wash the veal cheeks, pat dry, season with salt and pepper and fry on all sides in a roasting pan with a little olive oil. Then take it out and pour off the oil. Peel the carrots, celery, parsley roots, onions and garlic and cut into cubes. Then roast everything in the roasting pan. Add tomato paste and roast with it. Deglaze with port and red wine. Add the veal stock and then place the cheeks on top. Then close the roaster and after one hour at 160 degrees in the preheated oven, reduce the temperature to 110 degrees and let it simmer for another 5-6 hours (the longer the better !!!). Add the herbs to the roasting pan one hour before the end and cook at the same time. Finally, remove the cheeks and keep warm. Pass the brew through a sieve. Bring the sauce to the boil in a saucepan and season with balsamic vinegar, salt and pepper.
Potato celery puree
- Wash and peel the potatoes and put them in cold water. Peel the celery and cut into cubes. Cook the potatoes and celery together in salted water for about 25 minutes. Then drain and let steam out. Bring the cream, milk and butter with salt and pepper to the boil. Mash the potatoes and celery and mix with the hot cream. Season the puree with nutmeg, salt and pepper.
Carrots
- Clean and peel the carrots so that a small piece of the green remains. Heat the butter, sugar and salt in a saucepan. Sweat the carrots in it while turning. Pour the stock. Cook over low heat in an open saucepan until the liquid has evaporated and the vegetables are shiny.
Serving
- Pour some sauce in a deep plate. Drape a cheek on a puree tower. Place the glazed carrots next to it. Put the sauce on the table as a serve …
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