Veal Fillet with Sautéed Parsley Root and Purée

Ingredients

• 600 g parsley root
• Salt
• 1 untreated lemon
• 40 g pecan nuts (or walnuts)
• 8 sprigs lemon thyme
• 0.5 bunch Parsley
• 80 g Butter
• 3 onions
• 6 tbsp medium-hot mustard
• 10 tbsp maple syrup
• 2 Apples
• 700 g veal fillet (trimmed)

Instructions

1. 1.

   Peel and clean the parsley roots. Boil in salted water for about 6 minutes, ensuring they do not become too soft. Shock briefly with cold water, then drain. Wash the lemon hot, dry it well, peel thinly, cut into small pieces, and squeeze out 3 tbsp juice. Grate the lemon zest, chop the nuts, remove leaves from 5 sprigs of thyme, parsley leaves, and 40 g butter in a food processor.

2. 2.

   Preheat the oven to 180°C (350°F) with both fan and top heating.

3. 3.

   Peel the onions, roughly chop them, and simmer with mustard, 6 tbsp maple syrup, a pinch of salt and pepper in a small pot for about 5 minutes. Quarter the apples, remove cores, cut into small pieces, and add lemon juice to the onions. Cook for another 5 minutes, stirring occasionally, but avoid overcooking. Season the veal fillet with salt and quickly sear it all around in oil until golden brown. Place in the preheated oven on the second rack from below and cook for about 20 minutes. After 10-12 minutes, spread the nut butter over the fillet. Remove the fillet from the oven and let rest for 5 minutes.

4. 4.

   Glaze the parsley roots with remaining butter, maple syrup, Wachholder berries, and coarse pepper for about 5 minutes until golden brown. Add the remaining thyme and briefly deglaze. Slice the fillet, arrange it with parsley roots and apple compote on a plate. Serve alongside potato purée with creamy horseradish.