Celery Purée

Ingredients

• •1 bunch parsley
• •150 ml oil (2 small cups)
• •3 tbsp lemon juice
• •Salt
• •125 g margarine
• •1 nutmeg (grated)
• •1 lemon (sliced)
• •Celeriac

Preparation

1. 1

   Trim the parsley stems, wash and drain. Heat the oil in a pan, drop the well-dried parsley in batches and fry half a minute each.

2. 2

   Lift onto a paper towel to drain excess oil. Peel the celeriac thickly and dice. Put in a pot with water to cover. Add 1 tbsp lemon juice and salt and cook covered 20 minutes.

3. 3

   Drain the boiled celery. Put in a food processor with the fat, salt, black pepper, nutmeg and the rest of the lemon juice and blend 3-4 minutes.

4. 4

   Garnish the celery purée with the fried parsley and lemon slices and serve with lamb chops.