No potatoes for this equally good celeriac puree. Served with lamb chops and red cabbage it is a mouth-watering dish. try also this lentil cappuccino recipe too.
Ingredients
Main course For 4 people
2 rack of lamb approx. 500 g each
salt
pepper
1.25 l of olive oil
1 bunch of parsley
900 g of celeriac
1 liter of milk
50 g of butter
500 g of ready-made red cabbage
60 g of pomegranate grains
Freind's kitchen recipes, Veal liver madeira.
How to proceed
Preparation:
ca. 45 minutes
Cooking:
ca. 15 minutes
Rest:
ca. 10 minutes
Total time:
1 h 10 min
Preheat the oven to 160 ° C. Season the rack of lamb with salt and pepper and brown the meat in a little oil on all sides for approx. 5 minutes. Finish cooking in the oven for approx. 15 minutes. Switch off the oven, open the door and let the meat rest for approx. 10 minutes.
Meanwhile, coarsely chop the parsley and blend it with the remaining oil. Salt. Cut the celeriac into cubes and boil them in salted water for approx. 20 minutes. Drain and let it drain. Blend the celery with the milk and butter. Salt. Reheat the red cabbage.
Cut the lamb chops between the bones and serve with the celeriac purée and red cabbage. Garnish with the pomegranate seeds and drizzle with parsley oil. You may be interested to read susumelle recipe/ millefeuille cake with cream.
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