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Braised celery cream



you know those situations where you do not have that great in the fridge, but still want to treat you well? .... Here: we had a nice piece of horse meat (traditionally eaten in Padua) and the rest we have invented as they were the ingredients. The end result was excellent!

Ingredients for 4:




For meat - 800 grams of horse meat
-
2 carrots - 2 stalks of celery
-
1 large onion - 3 cloves
- 4 juniper berries
-
2 bay leaves - 1 clove garlic
-
a pinch of flour - 1 / 2 the red wine
- bacon slices
-
salt - pepper

For the cream of celery
- 500 grams of celery
- 2-3 potatoes
-
milk to taste - salt

Preparation:

1 Prepare the vegetables: Peel and chop the onion , cleaned and sliced \u200b\u200bthe carrots , clean, and do celery into small pieces. Put everything in a large pot, over low heat and add garlic, bay leaves broken in two, crushed juniper berries, add the red wine and finally the piece of meat after larded . Add a pinch of flour .
Cook slowly ... slowly ... slowly ...



2 prepare the filling: In a saucepan bring to a boil and salt water into the tuffateci celery, cook it and then pass it with an immersion blender. Boil the potatoes
, peel and shake it together with the past celery and add a little milk until you reach the desired creaminess. Season with salt.

3 it! After 2 and a half hours of cooking, pull out the meat from the pan and slice.
If you need while you continue to cut the meat to the sauce to go into the fire to make it. During cooking, more if needed, add a little 'vegetable broth.

Presentation:

Place in the middle of the plate the meat, add in the sauce above, together with the cream of celery on the side ... a little olive oil and season with salt and pepper.