Veal Sweetbreads with Celeriac 'Risotto' Recipe - Great British Chefs

Ingredients

• 1 celeriac, around 1.2kg
• 100ml of water
• 100ml of white wine vinegar
• 50g of caster sugar
• 1 pinch of fine sea salt
• 200ml of whole milk
• 50ml of water
• 75g of butter
• 1 dash of olive oil
• 1 banana shallot, finely diced
• 1 garlic clove, finely diced
• 4 spring onions, finely sliced
• 25g of tarragon leaves, chopped
• 25g of chopped chives
• 50g of Parmesan, finely grated
• 20g of butter
• 5g of cider vinegar
• fine sea salt to taste
• 300g of veal sweetbreads, trimmed of any sinew
• 50g of butter
• 80g of veal jus, or beef jus
• 1 dash of vegetable oil
• 150g of wild mushrooms, such as girolles, black trompettes or ceps
• 1 shallot, finely diced
• 10g of Cabernet Sauvignon vinegar
• 1 handful of small tarragon leaves