Veal with creamed kumara, capers and rosemary

Babiche Martens

Ingredients

400 g	Kumara, peeled and sliced
1 clove	Garlic
¼ cup	Water
½ cup	Cream
1 to taste	Salt & freshly ground pepper
2 Tbsp	Olive oil
4	Veal steaks (Main)
1 Tbsp	Butter
1 Tbsp	Olive oil
1 Tbsp	Butter
2	Lemons, (zest and juice)
4 tsp	Capers
2 tsp	Rosemary

Directions

1. Boil the kumara with the water, garlic, cream and seasoning. When soft, mash together until smooth, keep warm.
2. Heat the olive oil and butter in a pan, cook the steaks approximately 3-4 minutes per side, depending on the thickness.
3. Remove from the pan and let rest while adding the zest and juice to the pan with the capers and rosemary.
4. Let simmer together before spooning over the veal.