80 g butter
400 g celeriac
100 ml grape juice
175 g grapes (red)
30 g ham
1 pinch nutmeg (ground)
400 ml oat drink
2 pinch pepper (ground)
6 leaf sage
1.5 tsp salt
1 tbsp sunflower oil
400 g veal escalopes
1 tbsp white wine vinegar
Peel the celeriac, roughly dice it and boil it with the oat drink until soft and only 1/3 of the liquid remains.
Blend the celeriac with a hand blender, stir in the butter and season with salt, pepper and nutmeg.
Ingredients
400 g celeriac, 400 ml oat drink, 50 g butter, 0.5 tsp salt, 1 pinch pepper (ground), 1 pinch nutmeg (ground)
Heat the oven to 60°C (fan-assisted) and the Tepan stainless steel grill to 210°C.
Season the escalopes with salt and top with a layer of ham and three sage leaves, securing with cocktail sticks.
Heat the oil on the Tepan stainless steel grill and spread it around.
Sear the escalopes ham-side down for approx. 2.5 minutes, then turn them over and fry them for 1 minute.
Leave the escalopes to rest in the oven for approx. 15 minutes.
Ingredients
400 g veal escalopes, 0.5 tsp salt, 30 g ham, 6 leaf sage, 1 tbsp sunflower oil
Wash, dry and halve the grapes.
Sauté the halved grapes briefly on the Tepan stainless steel grill.
Deglaze with grape juice and white wine vinegar and switch off the grill.
Season with salt and pepper. Add the butter and mix everything into a sauce.
Ingredients
175 g grapes (red), 100 ml grape juice, 1 tbsp white wine vinegar, 0.5 tsp salt, 1 pinch pepper (ground), 30 g butter
Arrange the escalopes on plates and serve with the sautéed grapes and celeriac purée.
795.5
48.71 g
46.53 g
35.16 g
