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lamb fricassee with turnips and goutweed

lamb fricassee with turnips and goutweed

Serves 4

500 gr shoulder of lamb, cut into cubes (can be replaced by veal)
3 dl. chicken stock (or water)
1 dl. whipping cream
3 dl. cold pressed apple juice
600 gr potatos
400 gr turnips (can be replaced by yellow beets, if they’re in season or new carrots)
30 gr sweet cicely, chervil or fennel tops
50 gr goutweed baby leaves
salt and pepper


Here's how:
Prepare all the vegetables by cleaning and cutting the potatoes and turnips in to quarters, and rinsing and coarsely chopping the herbs and goutweed.

Fricassee – Add plenty of water to a pot and bring it to a boil, add the lamb and let it cook for about 5 min., and remove all impurities with a perforated spoon. This will give the dish a better flavour and consistency. After you have skimmed away the impurities strain the water from the pot and let the remaining water evaporate from the meat.
Add the chicken stock, cream and apple juice to a pot bring it to a boil, then add the meat to the sauce and let it simmer for approx. 30 min.
Add the turnips and potatoes to the dish and let them cook until both the lamb and vegetables are tender, which should take about 15 min.

Dinnertime - Season the fricassee with salt and pepper and add the herbs and goutweed just before serving.

Source: Ny Nordisk Hverdagsmad. Spis efter årstiden page 20-21