Informacja o plikach cookies

Alma Market SA właściciel platformy www.alma24.pl oraz www.almamarket.pl, wykorzystuje pliki cookies, m.in. w celach statystycznych oraz reklamowych. Przystępując do korzystania z platformy, możesz zmienić ustawienia służące do obsługi cookies w przeglądarce internetowej.
Jeśli nie dokonasz zmiany ustawień, przeglądanie platformy nastąpi z wykorzystaniem wymienionych plików.

site map RSS

Cooking is not only about tasting and creating meals, but also about discovering cultures and diversities as well as expressing one’s creativity.


By getting to know various culinary traditions, we can discover the people, their history, customs and lifestyles. We encourage you to taste our exquisite and proven recipes as well as to use the knowledge and experience of our experts. The DOLCE VITA magazine allows you to discover the best tastes as well as current culinary, fashion and lifestyle trends.

Mustard lamb with potato-celeriac puree

A+ A-
print
  • rack of lamb
  • dijon mustard
  • 4-5 potatoes
  • 1 large celeriac
  • fresh thyme
  • nutmeg
  • 1 tablespoon butte

Directions:

Spread both sides of the rack with Dijon mustard and season with salt. Bake on grill pan for 5 -7 minutes. Peel the potatoes and celery. Dice vegetables and cook them in salted water. When they are soft, drain, mash and season with fresh thyme, grated nutmeg and a tablespoon of butter. Mix everything again. Serve the lamb rack with potato-celeriac puree and salad of lettuce, cucumber and tomato.

See all recipes notify a friend
print

Ingredients:

  • Rack of lamb
  • Potatoes
  • Nutmeg
  • Thyme
  • Butter
  • Celery
  • Dijon mustard

Find recipe

Use customizator

or search in recipes

  • Cod with asparagus

  • Tomino cheese and blueberries salad

  • Mini pizzas

  • Rhubarb soup

Also recommended

  • Ham rolls with melon and capers

    Mix cream cheese with chopped capers, salt, pepper and olive oil. Put the cheese stuffing on the slices of ham and roll gently. Peel melon and cut it into...

    more

  • Gazpacho – Spanish soup (3-4 servings)

    Chop the bell peppers (remove the seeds), onion, unpeeled cucumber, peeled tomatoes and crushed garlic. Add tomato sauce to the chopped vegetables and blend...

    more

  • Cod with asparagus

    Rinse the asparagus spears, cut off the ends and blanch in salted water. Melt the butter in a pan and sauté the onion with garlic. Add salt and ground...

    more

  • Feta salad

    Cut the olives in half. Toss the cheese and olives with cherry tomatoes and sliced cucumber. Mix the olive oil with ¼ teaspoon of dried oregano. Drizzle the...

    more