Looks aren't everything

Apparently I was feeling very adventurous while food shopping last week, not only did I roast my first chicken and cook fennel for the first time, I also picked up some celeriac, also known as celery root, and decided to try that for the first time as well. It is not a pretty vegetable, but it's January and I know it's going to be a couple of months before I can eat pretty vegetables again.

Turns out it is delicious however! I used a Claire Robinson for Celery Root and Carrot Puree and it turned out great. I mostly followed the recipe, but since I don't have a TV contract that limits me to five ingredients I also put in a little cream and chopped parsley at the end. I was also excited because I got to use the chicken stock I had made a few days earlier. Overall celery root does taste like celery, but it's a less sharp and intense flavor. Adding the carrots mellowed out the flavor of celery as well. Neither my husband or I like eating raw celery, but we both loved this. Robbie actually loved it so much he requested it again for this week!

I served the puree with some spiced lamb. This recipe was originally inspired by a Rachael Ray recipe (which I can't seem to find a link to, sorry) but I think I've changed it a bit over time. 

Here's what you need:

1 to 1.5 pounds of boneless leg of lamb, cut into bite sized chunks 

Spices: I included salt, pepper, cayenne, cinnamon, cumin, coriander, paprika, allspice, nutmeg, ginger, and ground cloves

2 cloves of garlic, minced

1/4 cup of wine (red or white, whatever's open) to deglaze the pan 

1/4 cup of dried currants (raisins would also work)

1 cup chicken stock

Combine all of the spices in a ziplock bag. The amounts, and even what spices you use, are up to your discretion. I put in pretty much whatever I have, with the exception of anything that's dried leaves or something else that might burn easily. This time I think I used a little but too much clove, so I'll have to try to be less heavy handed next time. Anyway, after you have the spices in the bag put the meat in and shake it up so all the pieces are evenly coated.

Meanwhile heat some olive oil and saute the garlic. When it's browned a bit add the lamb and turn the meat occasionally so that all of the meat gets seared on the outside. After that's finished, deglaze the pan with the wine, then add the currants and stock. Cover the pot and let it simmer for about twenty minutes. That's it! This is a super easy and quick way to cook lamb, an ingredient that can be somewhat intimidating. Here's my finished meal: