Citron with cherries and celeriac stew

Name: citron with cherries and celeriac stew
Total time: 30 min
Yield: 4
Ingredients: 350 gram cherries without seeds; 100 gram butter; 4 sukadelap; 50 milliliters port wine; 50 milliliters Red wine; 1 liter Beef broth; 1 little winter carrot; 1 little leeks; 1 onion; 25 gram ginger chips; 500 gram crumbly potato; 500 gram celeriac; 50 milliliters cooking cream; 1 pinch nutmeg powder; 1 tablespoon potato flour

Ingredients

Directions

Drain the cherries and collect the juice. Heat 50 grams butter and fry the slices of beef brown.
Remove the meat from the pan. Pour the port and the cherry juice into the pan and let it boil down a little.
Pour in the stock and bring to the boil. Put the meat in and add the carrot, leek, onion and ginger. Stew with the lid on the pan at a low setting for about 2 hours.
Put the potatoes with the celeriac with some salt when the glazed peel has to simmer for about 30 minutes. Let the potato and the celeriac cook gently.
Drain and steam dry. Add the cream and the rest of the butter and stamp into a smooth puree. Season with salt, freshly ground pepper and nutmeg.
Remove the candied peel from the pan and strain the cooking liquid. Heat the moisture and add the cherries. Make potato starch with cold water and bind the sauce to the desired thickness.
Serve the candied peel with the sauce and celeriac stew.