Saltimbocca With Celeriac Mash - cooking recipe

Ingredients

2 1/2 lbs celeriac, peeled and cut into even chunks
8 None thin veal steaks
8 large fresh sage leaves
8 slices round pancetta
1 tbsp butter
1/2 cup heavy cream
1/3 cup milk
1 tbsp olive oil
1/2 cup chicken stock

Preparation

Bring salted water to boil in large saucepan on medium-high heat. Add celeriac and cook for 15 mins or until soft.
Meanwhile, season veal steaks with black pepper. Place sage leaf in center of each piece and top with pancetta slice. Secure pancetta to veal with toothpick through center.
Drain celeriac and return to saucepan with butter, cream, milk and salt. Mash until almost smooth. Season with white pepper to taste. Let stand on low heat until ready to serve, stirring occasionally.
Heat oil in a large skillet on high heat. Add veal, pancetta side down, and cook for 2 mins or until pancetta is golden. Turn and cook for 30 seconds, or until desired doneness. Remove from pan.
Add stock to skillet and boil for 2 mins to reduce. Serve over saltimboccas and celeriac mash.