-1 knob celery
-1 small Yukon potato
-1 pack beef sweetbreads approx. 1 to 1 and 1/4 pounds
-2 packs portobello mushroom
-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!