Veal, Bacon and Sausage Roulade

Cook celeriac in vegetable stock for 20 minutes.

Meanwhile, fry bacon for 2 minutes on each side. Remove and set aside.

In the same pan, saute shallots over medium heat. Add mushrooms and cook for 10 minutes (add 1 tablespoon oil, if necessary).

Stir in sausagemeat and break up with a wooden spoon whilst cooking. Season with thyme.

Place escalopes onto a flat surface. Top each escalope with 1 rasher bacon and 1 tablespoon sausagemeat. Roll and tie with kitchen twine.

Cook rolls in a non-stick frying pan for 10 minutes. The veal should no longer be pink.

Drain celeriac and puree. Stir in butter. Serve with the veal rolls.