Photo: Emiliano Vittoriosi
Cannon of lamb on parsnip purée with salsa verde
20 ingredients
30 min + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
751
Calories
37g
Protein
49g
Fat
45g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 900g/2lb parsnips
- 300ml/½ pint double cream
- 300ml/½ pint full-fat milk
- 1 onion
- 8 whole cloves
- 2 garlic cloves
- 1 bay leaf
- and saltwhite pepper
- 3 garlic cloves, peeled, chopped
- large handful each flatleaf parsleymintrosemary
- 2 gherkins
- 4 anchovies
- 1 tbsp drained capers
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- about 5 tbsp olive oil
- 1 small unwaxed lemon
- freshly ground black pepper
- 2 x 450g/1lb cannons of lamb
- and freshly ground saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes