Parsnip purée on lamb goulash

COOK TIME
130 mins

TOTAL TIME
130 mins

Ingredients

Directions

1. 1

   Wash the rosemary and shake dry. Pluck needles from the branches and chop finely. Peel and chop garlic and shallots. Wash and clean the tomatoes and blanch them in boiling water for about 1 minute. Peel skin. Cut tomatoes crosswise in half and remove seeds.

2. 2

   Cut the flesh into cubes. Wash the flesh, dab dry, cut off any excess fat. Cut meat into cubes. Heat 2 tablespoons of oil. Sauté meat for about 8 minutes. After 5 minutes add garlic, onion, tomatoes and rosemary. Deglaze with red wine, reduce by about half and pour on 500 ml water. Season with salt and pepper and braise covered for about 1 1/2 hours. Peel and roughly dice the parsnips. Heat 2 tablespoons of oil, sauté parsnips for about 3 minutes. Add cream and milk, bring to the boil and cook for about 10 minutes. Season with salt and pepper.

3. 3

   Season with salt and pepper and braise covered for about 1 1/2 hours. Peel and roughly dice the parsnips. Heat 2 tablespoons of oil, sauté parsnips for about 3 minutes. Add cream and milk, bring to the boil and cook for about 10 minutes. Season with salt and pepper. Puree the vegetables. Pour the finished goulash into a greased casserole dish. Spread the puree over it and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 10 minutes

4. 4

   Preparation time approx. 2 hours 10 minutes

Nutrition Facts

KCAL
640 kcal

CARBS
16 g

FATS
46 g

PROTEINS
32 g