|2 kg||veal tri-tip|
|100 g||jarred horseradish|
|400 g||celery roots|
|100 ml||apple juice|
|40 g||unsalted butter|
|¼ tsp||ground nutmeg|
|200 ml||heavy cream|
Peel and cube potatoes, carrots, and celery root. Wash and dice leek. Finely chop onion and parsley. Mince garlic.
Place veal in a large pot and add half of the cubed carrots and celery root, one third of the leek, onion, garlic, parsley, bay leaf, all spice berry, and clove. Fill up with water, bring to a boil, then lower the heat and let simmer for approx. 2 hrs., skim off any foam as needed. Remove from heat, set aside the veal, and pour the stock through a sieve.
Meanwhile, peel, core, and dice apples. Caramelize sugar in a pot over medium heat and deglaze with apple juice. Add diced apples and cook for approx. 10 min., until soft. Add approx. one third of the horseradish and mash the apple sauce with a fork.
Melt some butter in a pot and add potatoes and remaining diced vegetables. Sauté for approx. 1 –2 min. Add some flour, stir well, and deglaze with enough veal stock to cover the vegetables. Season with salt and nutmeg and let simmer for approx. 15 min.
Whisk together butter and flour in a small saucepan over medium heat. Add remaining stock and cream under continuous stirring and let simmer for approx. 2 – 3 min. Then, add two thirds of the horseradish and mustard. Season with salt and pepper.
Finely chop chives and grate horseradish. Slice the veal for serving. Place some vegetables with stock in a deep plate and top with slices of meat. Pour over the horseradish and apple sauce. Garnish with grated fresh horseradish and sprinkle with chopped chives. Enjoy!