Lamb Fricassee with Root Vegetables

Ingredients / 4 port 600 g lamb chest, 5 cm bites 1.5 lit water 6. small potatoes, peeled and halved 2 carrots, peeled & thickly chopped 2 parsnips, peeled & thickly chopped 1 small rutabaga, thickly diced 1 dl soybeans

2 dl of white wine 2 tbsp cornflour 2 egg yolks 1 tsp ättika 2 lemons, only the juice 1 tsp honey 2 – 3 tbsp extra virgin olive oil 2 – 3 tbsp dill, freshly chopped Celtic salt and freshly ground pepper

Method

• It's better to start the basic preparation the day before if you want to have the healthiest way of the dish.

• Place the meat and water in a large pot at the same temperature. Turn the heat to medium-low and simmer for about 2 – 2.5 hours.

• When the meat is soft, carefully remove it with a net spider spoon, leave it to cool, and then refrigerate it until used.

• Add the liquid into a bowl and refrigerate it as well.

• When the liquid gets cold, you will remove all the fat on the pot's surface, then add the clear liquid into a large pot and bring it to a boil.

• Add the root vegetables and wine, turn the heat to medium, and simmer until the vegetables are almost ready.

• Meanwhile, in a separate bowl, add the egg yolks, honey, ättika and cornflour and whisk them into a creamy consistency.

• Add a glass of the cooking liquid, continue whisking until it thickens, and directly pour the mixture into the warm vegetables, stirring continuously to incorporate each other.

• Add the meat and soybeans and continue simmering for another 10 minutes.

• Season the taste with salt and pepper and turn off the heat.

• Add the lemon juice and the dill, stir gently, taste and then serve at once!

Tips

• You can use any meat if it comes from a fatty part of the animal, cheap cut is the best for this kind of recipe.

• Gluten & lactose-free, very low in calories. The good thing is that you can serve it without any side dish, just like that!