Veal chew on celeriac puree

Heat half of the butter and fry the meat brown. Scoop out of the pan.

Pour the port into the pan and let it boil down a little. Pour in the stock and bring to the boil.

Add the meat and add the carrot, leeks, onion, 1/2 can of cherries, star anise and ginger. Stew covered for about 2 hours at a low setting.

Boil the potatoes with the celeriac in water with some salt if the glazed peel has to simmer for about 30 minutes.

Drain the potatoes and celery and steam dry. Add the cream and the rest of the butter and stamp into a smooth puree. Season with salt, pepper and nutmeg.

Remove the candied peel from the pan and strain the cooking liquid. Bring the liquid back to the boil and add the rest of the cherries. Tie the sauce with diluted potato starch to the desired thickness.

Serve the glazed peel with the sauce on the celeriac puree.