Classic saltimbocca with celeriac puree
Classic saltimbocca is made from veal cutlets, but you can easily use beef or even chicken. Serve with a silky smooth celeriac puree and Brussels sprouts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ohmydish.com.
Ingredients
- 2 veal cutlets
- 4 slices of prosciutto or Serrano ham
- 8 sage leaves
- large handful of Brussels sprouts
- 4 Dutch carrots
- 1 celeriac
- 5 medium-sized floury potatoes
- 100 ml dry white wine
- 100 grams butter + extra for baking
- a small handful of mushrooms
- olive oil for baking
- pepper and salt to taste
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