for 4 person

Ragout

	clarified butter, for frying
800 g	veal ragout (e.g. shoulder)
2 tbsp	white flour
¾ tsp	salt
2	shallots, cut into strips
500 g	kohlrabi, cut into 1.5 cm cubes
2 dl	white wine
½ tbsp	liquid honey
2 dl	meat bouillon
1 dl	sour single cream

Mashed potatoes

600 g	mealy potatoes, cut into pieces
	salted water, boiling
1	spring onion incl. green part, cut into rings
40 g	butter, cut into small pieces
	salt and pepper to taste

How it's done

Ragout

Heat a little clarified butter in a cooking pot. Fry the meat in batches for approx. 2 mins. per batch, dust with a little flour, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary. Sauté the shallots and kohlrabi, pour in the wine and reduce to half the amount. Add the honey and stock, bring to the boil, reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 1 1/2 hrs. Stir in the cream.

Mashed potatoes

Boil the potatoes, uncovered, in salted water for approx. 20 mins. until soft, drain and return to the pan. Mash with a potato masher or fork. Add the spring onion and butter, season.

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