Brush the Veal with the melted butter, season lightly with salt and place in a preheated griddle pan. Cook over a medium-low heat for 6-8 minutes, turning the Veal once, until lightly cooked. Transfer to a serving plate and keep warm.
To make the purée, cook the Jerusalem artichokes in a large, heavy-based frying pan over a medium-low heat until dry, then mash with a fork. Add the cream, bring to the boil and cook over a high heat until the liquid has reduced by half. Add a little truffle oil to taste, then stir in the nutmeg and parsley.
Serve with mashed potatoes and spinach.
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