400 g Celeriac
100 ml Grape juice
400 ml Oat milk
175 g Red grapes (seedless)
400 g Veal escalopes (approx. 200 g each)
1 tbsp White wine vinegar
80 g butter
1 pinch ground nutmeg
2 pinch ground pepper
1.5 tsp salt
1 tbsp sunflower oil
Wash, peel and dice the celeriac then simmer in the pan of milk until soft. Strain off the milk. Use a hand blender to blend the celeriac, stir in 50 g butter and season with salt, pepper and nutmeg.
Ingredients
400 g Celeriac, 400 ml Oat milk, 50 g butter, 0.5 tsp salt, 1 pinch ground pepper, 1 pinch ground nutmeg
Season the escalopes with a little salt and top with a layer of turkey bacon/ham and three sage leaves, securing with cocktail sticks. Preheat the oven to 60 degrees and the Tepan to 210 degrees. Drizzle a little cooking oil onto the Tepan. Sear the escalopes turkey-bacon/ham-side down for about 2.5 minutes, turn, cook for a further minute then remove from the Tepan. Leave to rest in the oven for about 15 minutes.
Ingredients
400 g Veal escalopes (approx. 200 g each), 1 tbsp sunflower oil, 0.5 tsp salt
Place the partially halved grapes on the switched-off Tepan. Deglaze with grape juice and white wine vinegar. Season with salt and pepper. Add the remaining butter and use the spatulas to mix together into a sauce.
Ingredients
175 g Red grapes (seedless), 100 ml Grape juice, 1 tbsp White wine vinegar, 30 g butter, 0.5 tsp salt, 1 pinch ground pepper
Place the garlic and the remaining sage leaves on the Tepan with the meat, season to taste and fry.
795.5
48.71 g
46.53 g
35.16 g
