Roast veal rack with celeriac & potato gratin

PREP + COOK TIME 1 HOUR 50 MINUTES SERVES 8

2kg veal rack (8 cutlets)

1 cup (250ml) water

¼ cup (70g) Dijon mustard

2 tablespoons horseradish cream

2 cloves garlic, crushed

1½ tablespoons plain flour

2 teaspoons wholegrain mustard

2 cups (500ml) beef stock

2 tablespoons finely chopped fresh tarragon 1 tablespoon coarsely chopped fresh thyme

¼ cup finely chopped fresh flat-leaf parsley CELERIAC & POTATO GRATIN

600ml thickened cream

3 cloves garlic, sliced thinly

3 teaspoons coarsely chopped fresh thyme leaves 1 medium celeriac (750g), trimmed

3 medium potatoes (600g)

50g smoked cheddar, grated coarsely

1 teaspoon fresh thyme, extra 1 Preheat oven to 180°C/160°C fan.

2 Make celeriac and potato gratin.

3 Meanwhile, place veal on a wire rack in a flameproof roasting pan; pour the water into the base of the pan. Combine Dijon mustard, horseradish and garlic in a small bowl. Spread mustard mixture over veal; season. Roast the veal for last 45 minutes of gratin cooking time or until done as desired. Transfer to a plate. Cover; rest for 10 minutes.

4 Heat the roasting pan over medium-high heat, add flour. Cook, whisking, until mixture is smooth and bubbly. Add wholegrain mustard and stock; stir until mixture boils and thickens. Season to taste.

5 Combine herbs; press onto veal.

Cut veal into cutlets. Serve with gratin and mustard sauce.

CELERIAC & POTATO GRATIN

Place cream, garlic and thyme in a medium saucepan over medium heat; bring to a simmer. Remove from heat; stand for 10 minutes. Meanwhile, using a mandoline or V-slicer, thinly slice celeriac and potatoes; combine in a large bowl. Layer celeriac and potato with cream mixture and salt and pepper in a 1.5-litre (6-cup) round ovenproof dish. Sprinkle with cheese. Cover with foil; bake for 1 hour. Remove foil; bake for a further 20 minutes or until tender and golden. Top with extra thyme.

Serve with Roman or green beans.