Veal with root vegetables

Peel the potatoes, cut into small cubes and boil in salted water until soft. Add the olive oil and milk and beat into a smooth purée. Sear the veal fillet in a hot frying pan with oil and then roast in the oven at 100°C until cooked but still pink (duration depends on thickness of meat). Finely chop the vegetables and fry in a little oil. Add a little water and simmer until the vegetables are cooked but still firm. Season with salt and pepper. Slice the veal thinly and place on top of the potato purée. Add the vegetables on the side. Garnish with chopped parsley and freshly grated horseradish.