Lamb with Carrot and Celery Purée
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
389
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 47.4 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,204 mg | (30 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Rack of lamb (boneless, ready to cook)
- salt
- freshly ground peppers
- 2 tsps finely chopped rosemary
- 2 tsps finely chopped thyme
- olive oil
- 200 grams Celery root
- 600 grams carrots
- 1 Tbsp butter
- 200 milliliters Vegetable broth
- 75 grams Whipped cream (min. 30% fat)
- white peppers
- 1 tsp chopped rosemary
Preparation steps
1.
Preheat the oven to 100°C (approximately 200ºF).
Rinse the lamb, pat dry and season lightly with salt and pepper. Mix the herbs with 2 tablespoons of oil and coat the meat with it.
Heat a little oil in an ovenproof pan and brown the meat on all sides. Place in the oven and continue to cook for 30 minutes.
2.
Meanwhile, peel the celery and carrots and cut into 2 cm cubes (approximately 3/4 inch). Sauté in some butter, pour in the vegetable stock, cover and simmer for about 15 minutes until the vegetables are soft. Add the cream and purée together. Season with salt and white pepper.
Remove the meat from the oven, cut into slices and arrange in bowls, on top of the purée. Serve garnished with rosemary.
