Veal rolls with sage butter, celeriac puree: bistro recipe

Ingredients:

• 4 veal cutlets, pounded thin
• 8 fresh sage leaves
• 4 tablespoons unsalted butter plus 2 extra tablespoons
• Salt and pepper
• 2 cups peeled and diced celeriac (celery root)
• 1 cup heavy cream
• 1 cup chicken stock
• 1 tablespoon chopped fresh parsley

Instructions:

1. Lay out the pounded veal cutlets and place 2 sage leaves on each one. Roll up each cutlet and secure with a toothpick.
2. Melt 4 tablespoons of butter in a skillet over medium-high heat. Add the veal rolls and cook for 3-4 minutes on each side, until browned and cooked through. Sprinkle salt and pepper over the rolls.
3. Remove the veal rolls from the skillet and set aside. Add the remaining 2 tablespoons of butter and the diced celeriac to the skillet. Cook over medium heat until the celeriac is tender, about 5 minutes.
4. Add the chicken stock and heavy cream to the skillet with the celeriac. Bring the mixture to a boil and then reduce it to a simmer. Allow it to simmer for about 10 minutes, until the liquid has reduced by half.
5. Remove the skillet from the heat and use a hand-held blender to puree the mixture until it is smooth. Add salt and pepper to taste.
6. Place a spoonful of the celeriac puree onto each plate and top with a veal roll. Drizzle a small amount of the sage butter over each roll. Sprinkle chopped fresh parsley over the top of each plate.

Verdict and Serving Suggestions:

This bistro recipe for veal rolls with sage butter and celeriac puree is a delicious and sophisticated dish that is sure to impress your dinner guests. The tender veal rolls are complemented perfectly by the aromatic sage butter and the creamy celeriac puree adds a touch of elegance to the dish. Serve this recipe with roasted vegetables or a simple side salad for a complete and satisfying meal.