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 nutmeg (ground)
2 pinch pepper (ground)
1.5 tsp salt
1 tbsp sunflower oil
Peel the celeriac, roughly dice and cook together with the oat drink until soft and only 1/3 of the liquid remains.
Mash the celeriac with a hand blender, stir in the 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)
Heat the oven to 60°C fan and the Tepan stainless steel grill to 210°C.
Salt the escalopes and secure on each slice of ham and three sage leaves with skewers.
Heat the oil on the Tepan stainless steel grill and spread.
Sear the escalopes on the coated side for approx. 2.5 mins, turn and fry for 1 min.
Let the escalopes rest in the oven for approx. 15 mins.
Ingredients
400 g Veal escalopes (approx. 200 g each), 0.5 tsp salt, 1 tbsp sunflower oil
Wash, dry and halve the grapes.
Fry the halved grapes briefly on the Tepan stainless steel grill.
Deglaze with grape juice and white wine vinegar and switch off the Tepan stainless steel grill.
Season with salt and pepper. Add the butter and mix everything into a sauce.
Ingredients
175 g Red grapes (seedless), 100 ml Grape juice, 1 tbsp White wine vinegar, 0.5 tsp salt, 1 pinch pepper (ground), 30 g butter
Arrange the schnitzels on plates and serve with the melted grapes and celeriac puree.
795.5
48.71 g
46.53 g
35.16 g
