Summary

Ingredients

• 300 g potato (s), floury boilin
• 300 g celery
• Salt water
• 3 tablespoon butter
• cream
• 3 pinch (s) salt
• Nutmeg, freshly grated

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Instructions

1. Clean and peel the celery and potatoes. Cook in salted water for at least 30 minutes.
2. Then drain and mash with butter and cream (as you feel) and stir until the puree has the desired consistency. Season with salt and nutmeg. Veal schnitzel with lemon foam sauce goes well with it.