Grilled veal sausages with a rough purée of celeriac and fried apple


  • 8 pieces of veal sausage
  • 7 tbsp olive oil
  • 800 gram celeriac cut in 2 cm cubes
  • 100 ml milk
  • 2 jonagold apples
  • 1 tbsp sugar
  • Salt
  • Pepper
0 - 30 minutes
veal sausage
veal grilling
Edgar Buhrs culinair


Grill the sausages in a medium-heated pan for 8 minutes until they are brown all over. Cook the celeriac cubes for around 10 minutes in salted water. Drain off the water. Mash half of the cubes with a potato masher. Stir the rest of the boiled cubes into the puree, add hot milk and then the olive oil. Add salt and pepper to taste. Keep the puree warm.

Peel the apples, cut them into 8 segments and remove the core. Heat the frying pan with the olive oil and fry the apple segments on both sides until they are brown all over. Put them on a warm plate and sprinkle with the sugar.

Divide the celeriac purée between 4 warm plates. Cut the sausages into diagonal pieces and lay them on top of the celeriac puree. Lay the apple segments around the puree and sprinkle the dish with a few drops of olive oil.

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