Veal cutlets, with leeks compote and celery root puree

Ingredients

• 4 veal cutlets
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 15 ml (1 tablespoon) of honey
• 15 ml (1 tablespoon) of apple cider vinegar
• 15 ml (1 tablespoon) about 4 leaves of fresh minced sage
• 30 ml (2 tablespoons) of butter
• 1 small peeled and cubed celery root
• 1 medium size peeled and diced potato
• 125 ml (1/2 cup) of ricotta, feta or goat cheese
• 15 ml (1 tablespoon)of butter
• Gluten-free ground salt and pepper, up to taste