Lamb stew with celeriac
Danish comfort food.
11/2-2 pounds lamb stew meat (cut in cubes)
8-10 black peppercorns
2-3 bay leafs
2 onions (chopped)
2 pounds potatoes (peeled and cut in cubes)
1 pound celeriac (peeled and cut in cubes)
1 big bunch of parsley
Salt and pepper
To serve: rye bread and preserved red beets
Cover the lamb with water and boil for 5 minutes. Remove any froth and add 1 tsp. salt, peppercorns and bay leaves. Add the onions and let the meat simmer with a lid on for about 25 minutes.
Add potatoes and celeriac and let it simmer with the lid on for about 25 minutes.
Remove the lid and let the stock reduce if necessary. Stir the stew with a wooden spoon so the potatoes and celeriac thicken the stew. Add salt and pepper to taste and stir in the freshly chopped parsley.
Serve with rye bread and preserved beets.