Veal Rump Recipe with Potatoes, Broad Beans and Celeriac Puree

Veal rump, potatoes, broad beans, girolles and celeriac puree

  • serves 4
  • Easy

A beautiful recipe from Alistair Craig of The Horseshoe Inn near Peebles. Pair perfectly cooked veal rump with a creamy cauliflower puree, girolles and broad beans



  • celeriac ½, diced into 1cm cubes
  • milk to cover the celeriac
  • Anna or other waxy potatoes peeled 1kg
  • unsalted butter 100g, melted
  • thyme
  • veal rump 4 x 225g pieces
  • olive oil
  • white wine
  • chicken stock 500ml
  • girolles 200g
  • broad beans 200g, double podded


  • Step 1

    In a tablespoon of olive oil gently cook the celeriac with a pinch of salt for five minutes. Add milk to cover, bring to a boil then reduce the heat to a simmer. Cook until soft, blitz to a smooth puree in a blender and check the seasoning.

  • Step 2

    Thinly slice the potatoes on a mandolin. Butter an ovenproof dish with some of the melted butter, add the potato slices interleaving them with salt, pepper, fresh thyme leaves and brushing with more melted butter as you layer. Cover with greaseproof paper and bake at 200C/fan 180C/gas 6 for approximately one hour or until tender and easily pierced with a knife. Keep warm.

  • Step 3

    Season the rump with sea salt and sear for a few minutes on both sides in a hot pan. Transfer to the same oven and cook for eight minutes. Remove from the oven and rest in a warm spot for ten minutes. Deglaze the pan with a splash of white wine, add the chicken stock, then bubble everything up and simmer until reduced by half.

  • Step 4

    Fry the mushrooms in a little oil for a couple of minutes then add the broad beans and cook for a further minute until warmed through. Slice the rump and serve with the Anna potatoes, girolles, broad beans and the sauce from the pan.