80 g Butter
400 g Celeriac
2 clove Garlic
100 ml Grape juice
400 ml Oat milk
175 g Red grapes (seedless)
6 sheet Sage leaves
6 slice Turkey ham
1 tbsp White wine vinegar
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
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
6 slice Turkey ham, 6 sheet Sage leaves
Place the garlic and the remaining sage leaves on the Tepan with the meat, season to taste and fry.
Ingredients
2 clove Garlic
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
596
18.89 g
37.32 g
36.12 g
