Veal Cutlets With Brussels Sprouts And Mashed Potatoes And Celeriac

1. 1

   Boil, steam or microwave potatoes and celeriac, separately, until tender. Drain. Transfer to a large bowl and mash with buttermilk until smooth. Cover to keep warm.

2. 2

   Meanwhile, oil a grill plate and place over high heat. Sear veal on both sides and cook to your liking.

3. 3

   Cook Brussels sprouts on grill plate until browned. Transfer Brussels sprouts to a medium bowl and toss with butter, thyme and lemon juice. Serve veal with mashed potatoes and celeriac and Brussels sprouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.