Number of persons: 4
3 large carrots
Splash of cognac
Pepper and salt
Season the ostrich meat well with salt and pepper, fry it well on all sides in butter. Place the ostrich roast in an oven at 160 ° C until a core temperature of 55 to 60 degrees is reached, then let the meat rest.
Deglaze the pan with cognac and let the alcohol boil, add a dash of broth. Add spices to taste: paprika, garlic, sage, thyme, rosemary, ...
Cut the carrots into pieces and boil until tender, pour the liquid separately. Mix the carrots with a part of the moisture until smooth. Add butter, a dash of cream, salt and pepper.
Cook the florets of broccoli and cauliflower until al dente.
Boil the potatoes, make a smooth puree by adding butter and cream. Season with garlic powder, nutmeg, pepper and salt.