Mutton ragout

About the dish

En rustikk fåreragu der kjøttet brunes for smak og deretter langtidskokes med rotgrønnsaker og poteter til en mettende gryterett. Bruken av nepe, persillerot og sellerirot speiler datidens sesongkjøkken der rotfrukter var vinterens grønnsaker.

How to make it

1. 1

   Brown the meat

   Wash the mutton in lukewarm water and cut it into suitable pieces. Brown it in the pan in 25 g of butter (half).

2. 2

   Put in the pot

   Place the meat in a pot, pour over cold water so it stands above the meat, and salt.

3. 3

   Add the vegetables

   When the meat comes to a boil, add cleaned and cut-up turnip, parsley root and celeriac along with the bay leaf. Let the dish simmer gently under a lid for about 2 hours.

4. 4

   Add the potatoes

   About ¾ hour before serving, add the raw-peeled potatoes.

5. 5

   Thicken

   Stir the rest of the butter (25 g) together with the flour and thicken the ragout at the end. Let it come to a boil and serve.