Veal Cutlets With Brussels Sprouts And Mashed Potatoes And Celeriac - cooking recipe

Ingredients

2 None large potatoes, chopped coarsely
1 lb celeriac, chopped coarsely
1 cup buttermilk, warmed
4 (7 oz) veal chops
10.5 oz Brussels sprouts, halved
1 1/2 tbsp butter, melted
2 tsp fresh thyme leaves, finely chopped
2 tbsp lemon juice

Preparation

Boil, steam or microwave potatoes and celeriac, separately, until tender. Drain. Transfer to a large bowl and mash with buttermilk until smooth. Cover to keep warm.
Meanwhile, oil a grill plate and place over high heat. Sear veal on both sides and cook to your liking.
Cook Brussels sprouts on grill plate until browned. Transfer Brussels sprouts to a medium bowl and toss with butter, thyme and lemon juice. Serve veal with mashed potatoes and celeriac and Brussels sprouts.