80 g Butter
400 g Celeriac
100 ml Grape juice
1 pinch Nutmeg (ground)
400 ml Oat milk
2 pinch Pepper (ground)
175 g Red grapes (seedless)
1.5 tsp Salt
1 tbsp Sunflower oil
400 g Veal escalopes (approx. 200 g each)
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, 0.5 tsp Salt, 1 pinch Pepper (ground), 1 pinch Nutmeg (ground)
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 Pepper (ground)
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
