This sophisticated dish features tender veal loin medallions seared to golden perfection, paired with gently sautéed leeks. The star of the plate is the luxurious celery root sauce, created by extracting fresh juice from the root and reducing it with vegetable stock and cream for a velvety, earthy richness. The sauce offers a delicate balance of savory depth and creamy smoothness, complementing the mild flavor of the veal without overpowering it. Garnished with crisp-cooked celery root sticks, this recipe provides a textural contrast that elevates the dining experience. It is an ideal choice for special dinner parties or when you want to create a restaurant-quality meal at home, showcasing technique and refined flavors.
Veal And Leeks With Celery Root Sauce
Description
This sophisticated dish features tender veal loin medallions seared to golden perfection, paired with gently saut&# 195;©ed leeks. The star of the plate is the luxurious celery root sauce, created by extracting fresh juice from the root and reducing it with vegetable stock and cream for a velvety, earthy richness. The sauce offers a delicate balance of savory depth and creamy smoothness, complementing the mild flavor of the veal without overpowering it. Garnished with crisp-cooked celery root sticks, this recipe provides a textural contrast that elevates the dining experience. It is an ideal choice for special dinner parties or when you want to create a restaurant-quality meal at home, showcasing technique and refined flavors.Ingredients
Directions
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Cut 1 celery root into 2-by-1/4-by-1/4-inch sticks.
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In a large stockpot, bring vegetable stock to a boil and add the celery root sticks.
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Reduce heat to a gentle boil and cook until celery root sticks are tender, about 5 minutes.
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Remove celery root sticks from stock and reserve both the sticks and the stock.
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Cut the leek on the diagonal into 1/2-inch slices.
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Over high heat, return the reserved vegetable stock to a boil, add the leeks, and cook until tender, 5 to 7 minutes.
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Remove leeks from stock and reserve both.
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Coarsely chop the remaining 3 celery roots and process them through a vegetable juicer, or grate in a food processor on the finest blade.
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Place the processed celery root pulp in a linen tea towel over a bowl and squeeze out the juice.
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Discard the dry pulp.
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Over high heat, return the vegetable stock to a boil and reduce until the volume is one-third of the original.
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Whisk in the celery root juice and reduce the mixture by half.
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Add the light cream and continue reducing the sauce until it reaches the consistency of light cream.
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Season the sauce to taste with salt and pepper.
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Keep the sauce warm over low heat.
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In a non-stick pan over medium-high heat, sauté the leeks until pale gold on each side, about 1 minute per side.
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Set the sautéed leeks aside.
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Season the veal portions lightly with salt and pepper.
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In a non-stick skillet over medium heat, sauté the veal until golden on each side, cooking for at least 4 minutes per side.
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Evenly divide the celery root sauce among 4 warmed dinner plates.
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Place 2 pieces of veal on top of the sauce on each plate.
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Surround the veal with the sautéed leeks and the boiled celery root sticks.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 14.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 36.0mg2%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 1.6g7%
- Sugars 1.3g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the vegetable stock is flavorful, as it forms the base of the sauce. Homemade stock is preferred.
When juicing the celery root, a fine-mesh strainer or cheesecloth can be used if a juicer is not available, though a juicer yields a smoother sauce.
The celery root sticks should be cooked until just tender to retain some crunch. Do not overcook.
If the sauce becomes too thick while keeping warm, add a splash of warm water or stock to loosen it.
Veal loin is a lean cut; do not overcook to avoid dryness. Internal temperature should reach 130ðF (54ðC) for medium-rare.
