Lamb Ragu Over Whipped Parsnips

Lamb Ragu Over Whipped Parsnips
  • Cook Time
  • Prep Time
  • 4Servings


  • 3/4 pound parsnips, peeled and coarsely chopped
  • 1/2 cup chicken broth
  • 1/4 cup half-and-half
  • 2 tablespoons butter
  • Salt and pepper
  • 2 tablespoons flour
  • 8 ounce slice okra, thawed and patted dry
  • 3/4 pound ground lamb
  • 1 clove garlic, finely chopped
  • 1 14 1/2 ounce can diced tomatoes


In a medium saucepan, bring the parsnips, chicken broth, half-and-half and 1 tablespoon butter to a simmer over medium heat. Cook until the parsnips are tender, about 15 minutes. Transfer to a food processor and puree; season with salt and pepper. Keep covered.

Meanwhile, in a medium bowl, combine the flour with 1/2 teaspoon each salt and pepper. Add the okra and toss to coat. In a large skillet, melt the remaining 1 tablespoon butter over medium heat. Add the okra and cook, turning occasionally, until browned and crisp, about 5 minutes; drain on paper towels.

In the same skillet, add the lamb and garlic and cook over medium heat, breaking up the meat, until no longer pink, about 2 minutes. Stir in the diced tomatoes and simmer until slightly thickened, about 5 minutes. Stir in the okra; season with salt and pepper. Serve over the whipped parsnips.