4 units Carrots
0.25 units Celery
3 units Floury potatoes
1 pinch Freshly ground pepper
1 pinch Sea salt
1 units Small leek
1 units Small veal silverside
Peel the potatoes and cut into small cubes, boil in salted water until very soft. Mix with olive oil and milk to a puree.
Ingredients
3 units Floury potatoes
Sear the boiled beef in oil and, depending on the thickness of the piece, cook in the oven at 100 degrees until it is pink.
Ingredients
1 units Small veal silverside
Wash and, if necessary, peel the vegetables, chop into small cubes and sauté in a little oil. Add a dash of water and cook until the vegetables are cooked but still crunchy. Season with salt and pepper.
Ingredients
4 units Carrots, 0.25 units Celery, 1 units Small leek, 1 pinch Sea salt, 1 pinch Freshly ground pepper
Wash the parsley, shake it dry and finely chop it. Cut the veal fillet into thin slices and put the meat on top of the vegetables. Sprinkle with the chopped parsley and grate the fresh horseradish over the top.
463.75
34.21 g
25.13 g
24.62 g
