Lamb chops with parsnip purée

Name: Lamb chops with parsnip purée
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.5 kg Parsnips; 1 large or 2 small potatoes; 7-10 Tbsp Salt; 100 g double cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 Lamb chops (approx. 80 g each); 6 TABLESPOONS Oil; 1/2 bunch Mint; 7-10 Tbsp Aluminium foil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.5 kg Parsnips
1 large or 2 small potatoes
7-10 Tbsp Salt
100 g double cream
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 Lamb chops (approx. 80 g each)
6 TABLESPOONS Oil
1/2 bunch Mint
7-10 Tbsp Aluminium foil

Directions

1
Peel and dice the parsnips and potatoes and cook in boiling salted water for about 30 minutes until soft. Drain vegetables, collect cooking water. Puree about 1/3 of the cooking water with the vegetables very finely. Puree first through a strainer (straining mill) with a fine insert, then 2x through a fine sieve, if necessary dilute with soaking water in between. Stir in double cream, season to taste with salt, pepper and a little sugar
2
Wash the meat, dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the lamb chops for 5-6 minutes, season with salt and pepper, take them out, wrap them in foil and let them rest in a warm place for about 5 minutes.
3
Wash mint, shake dry. Pluck the leaves from the stalks. Heat 5 tablespoons of oil in a saucepan. Roast the mint leaves in it at medium heat for 3-4 minutes until crispy. Wrap chops out of the foil, arrange with puree on plates, sprinkle with mint oil