Turnip and Potato Vegetable with Lamb

Ingredients

• 500 g Potatoes
• 250 g boneless lamb shoulder (as lean as possible)
• 750 g turnips
• 1 onion
• 2 Garlic cloves
• 1 tbsp oil
• 250 ml vegetable broth
• Salt
• black pepper (freshly ground)
• 150 g crème fraîche
• 2 tbsp chives sprigs

Instructions

1. 1.

   Wash the potatoes and cook them in their skins for about 25 minutes.

2. 2.

   Cut the lamb into roughly 1 cm cubes.

3. 3.

   Peel, wash, and cube the turnips. Peel and finely chop the onion and garlic.

4. 4.

   Heat oil in a braising pot and sear the lamb over high heat until browned all around.

5. 5.

   Add the onion, garlic, and turnips. Pour in vegetable broth, bring to a boil, then cover and simmer on low for 30 minutes, seasoning with salt and pepper.

6. 6.

   Drain the potatoes, peel them, cube them, and mix into the turnip mixture along with the crème fraîche.

7. 7.

   Sprinkle with chives sprigs before serving.