By Jérôme Ferrer, Chef
Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the skin. Expect to discard about a quarter of the celeriac by the time you’ve done this. Cut in half and blanche in boiling water, 3 minutes. Once blanched, cut into “fries” and sauté until golden brown and tender. Season with salt and pepper.
Remove fillets from racks of lamb and sear on a hot fry pan coated with olive oil. Season to taste.
Brown Wild blueberries in a sauté pan with butter, then add lamb stock and wine. Let simmer and reduce by half.
Arrange by cutting lamb fillets into 3 bite-sized pieces and flavor with Wild Blueberry sauce. Stack celeriac sticks on plate with the lamb filets. Serves 4-6
Nutritional Information per Serving
342 calories, 6g carbohydrate, 21g fat, 29g protein, 106mg cholesterol, 361mg sodium, 1g fiber