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Meat
Easy
6 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
No Diets specified
Submitted by Sarah Spitzer
When you’re looking for the ideal dish to prep without spending many hours in the kitchen, this dish hits the proverbial nail on the head. In terms of flavor profile it is elegant and delectable, presentation is classy; and nutritionally it’s not too shabby either. It can be used as a main dish or an appetizer and will be enjoyed by the mature palate immensely. The only thing is veal sweetbreads are not always available and beef sweetbreads are not the same experience. But most butchers will have it seasonally. It pays to stock up.
1 knob celery
1 small Yukon potato
1 pack veal sweetbreads approx. 1 to 1 and 1/4 pounds
2 packs portobello mushroom
Olive oil
Salt and pepper to taste
Cut 6-8 slices of the knob celery thinly, toss with oil salt and pepper and roast for 15 minutes on 400F.
Chop the rest of the celery and the potato, add a bit of salt and water to cover and boil till soft. Cool and mash, adding salt if necessary.
Boil the sweetbreads with water to cover for 20 minutes. Change the water and let boil another 10-12 minutes. Cool. Remove the membranes and form in 1- to 1- and- 1/2-inch pieces.
Slice and sauté the mushrooms with oil salt and pepper till golden, add the prepped sweetbreads for just 2 minutes per side to get a nice pale golden edge.
To plate, place mushrooms on bottom, then scoop celery mash neatly on top, finishing with the sweetbreads. At the side, place the sliced roasted celery, adding some of the smaller sweetbread pieces and topping with more mushrooms. Something special to enjoy!
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