Goat cheese and rosemary lamb skewers on celeriac mash, finished with a drizzle of honey.
Ever tried celeriac? If you haven’t, you should.
Celeriac, also called celery root, is, you guessed it, the root of the celery. It is from what the actual celery stalks grows from! And yes, celeriac does taste like celery, but milder and with a nutty tone to it.
It was only last year I started to cook and experiment with celeriac and I fell in love with it straight away. It’s beautiful to whole roast in the oven, the smell of a celeriac roasted in the oven is amazing. Whole roasted I like to serve with with hazelnuts and clarified butter (will upload that recipe soon, it’s lush!) But it’s also nice just to pan fry in a little bit of butter, add to soups or to make a mash with. And most recently I made a celeriac mash that I served with some goat cheese, rosemary and lamb skewers.
All the flavours in this dish go really well together, but the cherry on cake is the little drizzle of honey. You don’t need much, only about half a teaspoon or even less, but that little drizzle just brings it all together.
And this recipe also calls for fresh rosemary. I’m sure dried would work, but there is something about fresh herbs in my opinion. At home, despite living in a flat, the chef and I got a mini garden going on on our balcony. We’re growing plenty of herbs in a pallet (thanks pinterest for the idea!), tomato and even sweet corn! And believe it or not, there are actually two sweet corns on their way! Not sure how big they will be, but we will for sure have at least two mini sweet corns! Looking forward to that!
If you have some sort of outdoor place, I highly recommend you to grow your herbs. Just a few ones in a flower box outside the window will work! Back in the days, when the chef and I didn’t have a balcony, we used to grow herbs like rosemary, thyme and chives in a flower box on the window sill and it worked great!
This dish is both gluten free and low carb, and it’s filling yet light!
- 500 g lamb mince
- 100 g chevre rind removed and chopped into small pieces.
- 1 tbsp finely chopped fresh rosemary
- 1 garlic glove finely chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 500 g celeriac
- 2 tbsp double cream
- 2 tbsp milk
- Goat cheese
Place all ingredients in a bowl and mix with your hand until combined.
Divide the mixture into 8 equal pieces.
Take 8 wooden skewers (remember to soak them for a few hours before!) and place the mixture on each skewer.
Grill on a griddle pan for around 8 minutes (or until cooked through), turning every couple of minutes.
Serve the lamb skewers on the celeriac mash and finish with a drizzle of honey.
Peel and cut the celeriac into smaller, equal sized pieces.
Boil in salted water for about 10 minutes, or until tender (depends on how big your pieces are)
Drain the celeriac and place it in a food processor together with milk and cream.
Blend until smooth. Add more milk if you wish your mash to be looser.
Season with salt and pepper.
Serve lamb skewers on top of celeriac mash, count 2 skewers per person. Finish with a small drizzle of honey, a little bit of fresh rosemary and a few crumbles of goat cheese