Ingredients for 2 persons
500 grams of diced veal shoulder
2 onions
1 clove of garlic
100ml port wine
500 ml veal stock
2 kohlrabi
15 g dried morels
1 tsp tomato paste
25 g butter
salt
sugar
100 g cream
tarragon
Pepper
Piment d'Espellete
Parsley
Preparation time: about 2 hours 30 minutes
Dice the onions and cut the garlic into thin slices. Fry the veal in hot oil until golden brown, then add onions and garlic and fry as well. Deglaze with port wine and simmer for a while. Add the veal stock and cook (with lid) on medium heat for 1 hour and 40 minutes.
Soak the dried morels in a bowl of water, well covered, for at least half an hour. Meanwhile, peel the kohlrabi and cut into wedges.
Remove the meat from the stock. Mix the stock with tomato paste and boil down for 15 minutes. Sauté the kohlrabi in a small saucepan in hot butter with salt and a pinch of sugar until translucent. Add 100ml water and cook the kohlrabi for about 7 minutes.
Remove the kohlrabi and add the remaining water to the stock. Add tarragon and cream and bring it to boil again. Purée the whole thing finely with a hand blender. Add the meat and boil down uncovered for about 3 minutes. Season with salt and pepper to taste. Chop the parsley and add it to the kohlrabi together with the morels and steam for a minute.
Add the ragout to the morels and kohlrabi and serve.
Buon Appetito