Discover this recipe by Margaux de Biolley: tender, flavourful lamb meatballs paired with a silky celeriac purée infused with cumin, sautéed wild mushrooms and a bright, tangy lingonberry compote.
A warm and elegant dish, perfect for a cosy winter meal. Serve it with a drizzle of olive oil and a sprinkle of fresh parsley. This recipe pairs beautifully with OSAN Beet - Blackberry.
Ingredients :
for 4 people
- 500g lamb mince
- 1 shallot
- 1 egg yolk
- Lingonberry compote
- Cumin powder
- 1 small celeriac
- 350g wild mushrooms
- 1/4 bunch flat-leaf parsley
- Olive oil
- Salt and pepper
Preparation :
- Peel and roughly chop the celeriac. Steam it for 25 minutes until tender. Blend it with a drizzle of olive oil and a splash of water. Season the purée with 1 tsp of cumin powder, salt and pepper.
- Peel and chop the shallot. Finely chop the flat-leaf parsley. In a bowl, combine the lamb mince, shallot, parsley, 1 tsp of cumin powder, 2 tbsp of lingonberry compote and the egg yolk. Season with a pinch of salt and pepper. Form 16 meatballs.
- Cook the meatballs in a pan over low heat with a drizzle of olive oil for a few minutes. The centre can remain slightly pink.
- Slice the mushrooms and chop a bit more parsley. Sauté the mushrooms in a pan with a drizzle of olive oil for 3–4 minutes. Season with parsley, salt and pepper.
- Serve the lamb meatballs with the warm celeriac purée, the mushrooms and a spoonful of lingonberry compote.