for 4 people
1 shoulder of veal, 1 carrot, 2 onions, 1 celery, 1 leek, bouquet of herbs (bay leaf, sprig of thyme, parsley stalk without leaves), peppercorns, salt; for the sauce: 1 shallot, finely chopped, 100 ml white wine, 500 ml veal shoulder stock, 200 ml cream, 2 tbsp horseradish, grated 1 tbsp butter, salt, pepper; for the wild garlic purée: 600 g floury potatoes, 50 g butter, 150 ml milk, 150 ml cream, 100 g fresh wild garlic leaves, 100 ml olive oil, 1 large pinch of nutmeg, grated salt
Add the diced vegetables (carrot, onion, leek, celery), the bouquet of herbs, the peppercorns and the salt to 3 litres of water and bring to the boil. Place the shoulder of veal in the boiling stock. Leave to simmer on a low heat for approx. 1 hour until the meat is nice and tender. Remove from the stock and cut into slices of equal size.
For the sauce, put the white wine and the finely chopped shallot in a pan and bring to the boil. Add 500 ml of the shoulder of veal stock and reduce down to a third. Pour in cream and again reduce the sauce to around a half. Add the freshly grated horseradish and simmer for a short while. Bring the sauce to the boil again and blend with the chilled butter in the mixer; season with salt and pepper to taste.
Cut the wild garlic leaves into thin strips, finely purée in the mixer with olive oil. Peel the floury potatoes, cut into large cubes and boil in salty water until soft. Strain and allow the water to evaporate away. Whilst they are still hot, press through the potato ricer. Stir the butter into the potato, season with nutmeg and salt. Slowly stir in the hot milk and hot cream, until the mixture is fluffy. Finally, stir the mixture of wild garlic and olive oil into the purée.
Tip:
You can also roast the shoulder of veal in the oven (approx. 1 hour).
