Veal Cheeks with Celery Steaks
Cooking at home as exquisitely as in a Michelin-starred restaurant, but without the effort? It's possible! With our ready-to-cook veal cheeks and easy-to-prepare celery steaks, you can leave most of the work to your oven.
People:For 4 persons
Cooking time:150 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Veal Cheeks
| 4 pieces | Veal Cheeks "Cheek Rosé" |
Celery Steaks
| 1 piece | Celery root (approx. 500g) |
| 1 tbsp. | Olive oil |
| 1 tbsp. | Sunflower oil |
| 2 cloves | Garlic |
| 1 tsp. | Butter |
| 1 twig | Rosemary |
| 1 twig | Thyme |
| Some | Salt |
| Some | Pepper |
Preparation steps
Veal Cheeks
- Prepare the “Cheek Rose” veal cheeks in the oven according to the instructions (approx. 25 minutes)
Celery Steaks
- Preheat the oven to 160°C fan oven.
- Wash the celery root and pat dry.
- Rub the skin with olive oil and salt.
- Place the tuber on a baking tray and roast in the oven (2nd shelf from the bottom) for approx. 2 to 2 1/2 hours.
- Prick the tuber with a wooden skewer or a sharp knife. When it is soft all the way through, the celeriac is cooked.
- Remove the celeriac from the oven and leave to cool.
- Peel the bulb with a sharp knife and cut into steaks approx. 2 cm thick.
- Season the steaks on both sides with salt and pepper and sear in oil on both sides.
- Crush the garlic, add to the pan with the butter and herbs and toss.
- Baste occasionally with the melted butter.
- Remove the celeriac steaks from the pan and serve with the veal cheeks.
Serving tip: This dish goes well with a light herb and cress salad with a dressing of lemon juice and olive oil.
Das AUMAERK Fleisch
