Lamb and Root Vegetable Ragout

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Lamb and Root Vegetable Ragout
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
500 grams potatoes
250 grams trimmed Lamb shoulder (ready to cook)
750 grams Rutabaga
1 onion
2 garlic
1 tablespoon vegetable oil
250 milliliters Vegetable broth
salt
freshly ground peppers
150 grams Crème fraiche
2 tablespoons scallions
How healthy are the main ingredients?
potatooniongarlicsalt

Preparation steps

1.

Scrub potatoes, rinse and cook in boiling, salted water for about 25 minutes until tender. 

2.

Cut meat into cubes about 1 cm (approximately 1/3 inch).

3.

Rinse rutabagas, drain and pat dry and peel and cut into 1 cm (approximately 1/3 inch) cubes. Peel onion and garlic and chop finely.

4.

Heat oil in a Dutch oven, and brown meat on all sides over high heat.

5.

Add onion, garlic and rutabagas to Dutch oven and sauté briefly. Deglaze pan with vegetable stock and bring to a boil. Cover and reduce heat and simmer over low heat for 30 minutes and season with salt and pepper.

6.

Drain potatoes and peel and cut into cubes and mix potatoes and crème fraîche into meat mixture.

7.

Garnish with chopped chives and serve.