- 1 Tbsp butter
- chopped fresh parsley, to garnish
- 1 small celery root, peeled and cut into chunks
- juice of 1 lemon
- 1 onion, chopped fine
- 1 carrot, peeled and chopped
- salt and ground black pepper
- 1 lb stewing lamb, cubed
- 1 Tbsp tomato paste
1 Melt the butter in a casserole and lightly brown the onion. Add the lamb, cover, and cook until the juices are absorbed, about 3 minutes.
2 Add the celery root, carrot, tomato paste, and lemon juice, along with 1-1/4 cups water. Stir thoroughly and season.
3 Cook over medium heat for 25 minutes, or until the celery root is soft but firm. Serve with chopped fresh parsley scattered over.