in a med saucepan, bring the parsnoips, chicken broth, half-and-half and 1 T of butter to a simmer over med heat. cook until the parsnips are tender, about 15 min. transfer to a food processor and puree; season w/ salt and pepper. keep coverd.
meanwhile, in a med bowl, combine the flowur w/ 1/2 t each salt and pepper. a dd okra and toss to coat. in a large pot melt the remaining butter over med heat. add okra and cook, turning occasionly until browned and crisp, about 5 min. drain on paper towel. in the same skillet, dd lamb and carlic and cook over med heat. breaking up the meat until no longer pink aabout 2 min add ain the diced tomatoes and cook until slightly thickened, about 5 min. stir in the okra and add salt and pepper. serve over parsnips
Originally Submitted
1/27/2011
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You can add this Lamb Ragu over whipped parsnips recipe to your own private DesktopCookbook.
