for 4 person

Puree

1 ½ kg	salsify, peeled, cut into approx. 2 cm pieces
400 g	mealy potatoes, peeled, cut in half
	salted water, boiling
100 g	butter, cut into pieces
¾ tsp	salt

Meat

	olive oil for frying
500 g	veal strips
¾ tsp	salt
a little	pepper

Sauce

2	shallots, finely chopped
1	garlic clove, finely chopped
2 ½ dl	red wine
½ dl	balsamic vinegar
3 tbsp	concentrated veal stock

How it's done

Puree

Cook the black salsify and potatoes in salted water for approx. 30 mins. until soft, drain the water, allow the residual moisture on the vegetables to evaporate by shaking the pan on the switched-off hob, then puree. Add the butter, mix, season with salt, keep warm.

Meat

Heat the oil in a frying pan. Fry the meat for approx. 2 mins. per batch. Remove, season and set aside. Reduce the heat and wipe the cooking fat from the pan.

Sauce

Add the shallots and garlic to the same pan, sauté for approx. 3 mins., pour in the wine and balsamic, reduce by half. Add the veal stock, cook for approx. 5 mins. Pour the sauce into a measuring cup, puree, return to the pan, add the meat and cooking juices, heat gently.

To serve

Plate up the black salsify puree with the strips of veal.

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