Veal Cutlets With Brussels Sprouts And Mashed Potatoes And Celeriac

• 2 None large potatoes, chopped coarsely
• 1 lb celeriac, chopped coarsely
• 1 cup buttermilk, warmed
• 4 (7 oz) veal chops
• 10.5 oz Brussels sprouts, halved
• 1 1/2 tbsp butter, melted
• 2 tsp fresh thyme leaves, finely chopped
• 2 tbsp lemon juice

1. Boil, steam or microwave potatoes and celeriac, separately, until tender. Drain. Transfer to a large bowl and mash with buttermilk until smooth. Cover to keep warm.
2. Meanwhile, oil a grill plate and place over high heat. Sear veal on both sides and cook to your liking.
3. Cook Brussels sprouts on grill plate until browned. Transfer Brussels sprouts to a medium bowl and toss with butter, thyme and lemon juice. Serve veal with mashed potatoes and celeriac and Brussels sprouts.

potatoes, buttermilk, veal chops, brussels, butter, thyme, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/36052 (may not work)