Celeriac Cordon Bleu With Purple Mashed Potatoes - cooking recipe

Ingredients

1 kg blue potatoes
800 g celeriac, peeled and sliced
250 ml milk
50 g butter
4 slices ham
4-6 slices Gouda
2 None eggs
4 tbsp plain flour
8 tbsp breadcrumbs
4 tbsp clarified butter

Preparation

For the purple mashed potatoes, cook the potatoes in a large pot of boiling, salted water for 20-25 mins until tender then drain. Rinse the potatoes under cold water until cool enough to handle. Peel then place back in the pan with the milk and butter. Mash until smooth then mix in the nutmeg and season. Set aside and keep warm.
For the celeriac cordon bleu, pat the celeriac dry and season. Divide the ham and cheese between 4 of the celeriac slices then top with a second celeriac slice. Whisk the eggs in one dish and place the flour and breadcrumbs in 2 more separate dishes. Dip each cordon bleu first in the flour, then egg, then breadcrumbs.
Heat the clarified butter in a large frying pan and add the cordon bleu. Saute for 6-8 mins, turning, until golden and cooked through. Divide the mashed potatoes and cordon bleu between 4 plates and serve.