Veal Patties with Parsley Root Puree

Peel and finely dice shallots and garlic. Heat 1 tbsp. butter in a frying pan and sauté shallots, garlic and bacon.

Add the chopped parsley and remove from the heat.

Heat the milk, dice the bread, mix it with the milk and add it to the meat. Add the egg and the still warm mixture of bacon, shallots and parsley. Season with salt, pepper and mustard. Shape into small flattened balls and roast in clarified butter.

Remove the peel from the parsley root, cut into small pieces and soften in salted water with the juice of one lemon. Drain and grind. Season with salt and pepper.

Remove the peel from the potatoes and cook them. Press the still hot potatoes through a press, mix with the parsley root puree. Heat the whipping cream, melt the remaining butter and dress the puree with it. Season to taste with salt and freshly ground pepper.

Arrange the veal patties, add the parsley puree and pour over a little veal jus.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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