Veal and leeks with celery root sauce - house beautiful

4 servings

Ingredients

Quantity Ingredient
4 mediums Celery roots, trimmed and peeled
3½ cup Vegetable stock (see separate recipe)
1 large Leek, trimmed and washed
2 tablespoons Light cream
Salt & freshly ground black pepper to taste
¾ pounds Veal loin, cut into 8 equal portions

Directions

Cut 1 celery root into 2-by-¼-by-¼-inch sticks.

In a large stockpot, bring vegetable stock to a boil and add the celery root sticks. Reduce heat to a gentle boil and cook until celery root sticks are tender, about 5 minutes. Remove celery root sticks from stock and reserve both.

Cut leek on the diagonal into ½-inch slices.

Over high heat, return vegetable stock to a boil, add leeks and cook until tender, 5 to 7 minutes. Remove leeks from stock and reserve both.

Coarsely chop remaining celery roots and process through a vegetable juicer, or grate in a food processor on the finest blade. Place processed celery root in a linen tea towel and over a bowl, squeeze out the juice. Discard the pulp.

Over high heat return vegetable stock to a boil and reduce stock to one-third. Whisk in celery root juice and reduce by half. Add cream and continue reducing sauce until it is the consistency of light cream. Season to taste. Keep sauce warm over low heat.

In a non-stick pan over medium-high heat, saute leeks until pale gold on each side, about 1 minute per side. Set aside.

Season veal lightly with salt and pepper. In a non-stick skillet over medium heat, saute veal until golden on each side, at least 4 minutes per side.

Evenly divide the sauce among 4 warmed dinner plates, place 2 pieces of veal on top of sauce and surround with slices of leek and celery root sticks. Serve immediately. Serves 4.

House Beautiful/September/93 Scanned & fixed by DP & GG

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