Celery Puree with Lamb Fillet

One unit includes:

Remove peel from celery tubers and potatoes and cut into cubes of about 2 cm. Sauté in the fat (1), then cook with the vegetable soup for 15-20 minutes.

The milk to the vegetable cubes form, the whole mash and season. Fold in the pumpkin seeds.

Rinse and dry the lamb fillets. Heat the fat (2) in a coated frying pan and roast the fillets in it for about 2 minutes on each side.

Bring the lamb fillets and celeriac puree to the table together.

Celeriac has enthusiastic friends and staunch detractors, for it has a highly idiosyncratic flavor. In our recipe, the potatoes soften its austere spiciness. The two vegetables form a harmonious combination, which may convince even celery opponents.

The lamb fillets become extraordinarily tender if you put them in the refrigerator for 1-2 hours brushed with a marinade before roasting. The marinade is made from a little bit of red wine mixed with olive oil and a little bit of pepper.

Celery is more culinary versatile than many think. It does not necessarily have to be pickled or combined with greens. Try celery as a vegetarian roast instead of meat. For this, the cleaned and cooked tubers are cut into slices, breaded and then fried.

Young and exceptionally tender celery tubers can also be eaten raw.

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