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Veal Marsala with celeriac mash


  • Peel the celeriac very well and cut it into chunks. Then cook in lightly salted, boiling water until tender. Drain well and keep warm.
  • Heat a thin layer of oil in a heavy-bottomed pan and briefly cook the lightly floured veal, seasoning once sealed. Remove. 
  • Add the onion and garlic to the pan and saute until just coloured. Then add the Marsala, stock and a few thyme sprigs. Mix well and cook until reduced by one-third.
  • Return the veal to the pan in one layer, coat with the sauce and finish cooking. Then remove the veal, add a dollop of butter to the pan and stir until melted and thickened.
  • Add a good dollop of butter and seasonings to the celeriac and mash.
  • To serve, mound the celeriac mash in the centre of individual plates and top with the veal. Then spoon a generous amount of sauce on top and garnish with a sprig of thyme.


  • 2-3 celeriac
  • sea salt & freshly ground pepper
  • olive oil
  • 4 veal escalopes
  • plain flour
  • ½ onion, chopped
  • 1-2 garlic cloves, crushed
  • ½ cup Marsala
  • ½ cup chicken stock
  • fresh thyme sprigs
  • butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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