Baked parsnip purée on lamb goulash

Name: Baked parsnip purée on lamb goulash
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 3 Branches of rosemary; 3 Garlic cloves; 100 g Shallots; 300 g Tomatoes; 600 g Lamb (from the leg); 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml dry red wine; 1 kg Parsnips; 100 g Whipped cream; 100 ml Milk; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

3 Branches of rosemary
3 Garlic cloves
100 g Shallots
300 g Tomatoes
600 g Lamb (from the leg)
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml dry red wine
1 kg Parsnips
100 g Whipped cream
100 ml Milk
7-10 Tbsp Grease

Directions

1
Wash the rosemary and shake dry. Pluck needles and chop finely. Peel garlic and shallots and chop finely.
2
Wash the tomatoes and carve them crosswise. Pour boiling water over them and rinse with cold water. Peel skin. Cut tomatoes crosswise in half, remove seeds and dice flesh.
3
Wash the meat and dab dry. Cut off any excess fat. Dice meat. Heat 2 tablespoons of oil in a casserole. Fry the meat in 2 portions on all sides over a high heat for about 8 minutes until it is brown.
4
Put all the meat in the pot. Season with salt and pepper. Add garlic, shallots, tomatoes and rosemary and braise briefly. Deglaze with wine and reduce by about half. Add 1/2 l water.
5
Season with salt and pepper and stew everything covered for about 1 1/2 hours.
6
Parsnips peel and roughly dice. Heat 2 tablespoons of oil. Sauté the parsnips for about 5 minutes while stirring. Season with salt and pepper. Add cream and milk, bring to the boil, cover and simmer for about 15 minutes.
7
Finely puree the parsnips together with the liquid. Season to taste with salt and pepper. Pour goulash into a greased casserole dish. Spread the parsnip purée loosely on top. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 1) for approx. 15 minutes.