Saturday, December 27, 2014

Lamb Hash

Friday December 26
Today just felt like Sunday, rather than Boxing Day.  After yesterday's fress, we wanted to lighten up a bit, so we threw together a lamb hash with the leftovers from a week ago: onions, turnips, potatoes, and the gristlier bits of meat, each whizzed up in the robot-coupe, as here.  Again, the spice came from a little of our own grain mustard, but the herb was parsley instead of thyme. 

An optional, but traditional, adornment is sauce tomate américaine, i.e. ketchup.

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