Cut the celeriac, onions, and carrots into small pieces of about 1x2 cm.

Heat a cast iron pot with oil and add 10 grams of butter when it is very hot.

 

Give the meat a crust on both sides and add the carrots, onions, and half of the celeriac. Turn the heat down a bit and then add the white and red wines.

Put the lid on and let it simmer on low heat for 2 hours, after which the meat is turned.

Let it simmer for 1-1.5 hours, then take the meat up and wrap it in aluminum foil. 

 

Blend the liquid and vegetables with an immersion blender or regular blender and let it reduce for 10-15 minutes, adding a bit of vinegar, salt, sugar, pepper, lemon juice, and half of the cream. The vegetables are enough to thicken the sauce. If it is too thick, just add a bit of milk. 

 

Peel the potatoes and cut them into small cubes. Boil them in unsalted water together with the rest of the celeriac.  When everything is tender (typically after 20-25 minutes), drain the water and mash the mixture (using anything from a potato masher, whisk, fork, etc.) together with plenty of salt, black pepper, and the rest of the cream and butter.

 

Altomkost.dk (a part of the Danish Veterinary and Food Administration) says, among other things, that: "The feeling of the food is an expression of how you experience the food in your mouth. You get a very good dining experience when there are contrasts in the food, so aim for each dish to contain contrasts in textures. This means that there is something crispy, crunchy, something with bite, and something that is soft, creamy, juicy in the same dish.

Therefore, this dish with the tender meat, light mashed potatoes, and sauce needs something with bite/crispy/crunchy and we have chosen kale chips. They are super delicious, crispy, and easy to make: Take the kale and rinse it under cold water and let it dry a bit. Then place it on a baking sheet and sprinkle with salt and drizzle with a bit of neutral oil (we typically use canola or grape seed oil) and give it 12-18 minutes at 160 degrees Celsius (320 degrees Fahrenheit) on the fan setting.

The kale will become a bit darker in color, shrink significantly in size, and become crispy and delicious.