Veal sweetbread with celeriac ‘risotto’, wild mushrooms and tarragon

by Tom Booton
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Ingredients

Fruit & Vegetables

  • 1 celeriac, around 1.2kg
  • 1 banana shallot, finely diced
  • 1 garlic clove, finely diced
  • 4 spring onions, finely sliced
  • 150g of wild mushrooms, such as girolles, black trompettes or ceps
  • 1 shallot, finely diced

Beverages

  • 100ml of water
  • 50ml of water

Oils & Vinegars

  • 100ml of white wine vinegar
  • 1 dash of olive oil
  • 5g of cider vinegar
  • 1 dash of vegetable oil
  • 10g of Cabernet Sauvignon vinegar
  • 1 dash of vegetable oil

Store Cupboard

  • 50g of caster sugar
  • 1 pinch of fine sea salt
  • 1 pinch of fine sea salt
  • fine sea salt to taste
  • 80g of veal jus, or beef jus
  • 1 pinch of fine sea salt

Dairy

  • 200ml of whole milk
  • 75g of butter
  • 20g of butter
  • 50g of butter
  • 20g of butter

Salad & Fresh Herbs

  • 25g of tarragon leaves, chopped
  • 25g of chopped chives
  • 1 handful of small tarragon leaves

Cheese

  • 50g of Parmesan, finely grated

Fresh Meat

  • 300g of veal sweetbreads, trimmed of any sinew