continue with tubers, malta to them (because in the meantime are also back home) I was convinced to buy the parsnip (Pastinaca), as each season has its specialties .... and given that winter brings with it many wonderful potatoes I bought it .... and to my surprise I discovered that it tastes very tasty .... obviously there are those who have dubbed the "carotene", but after the shrew does not surprise me anymore. ...:-) make roasted vegetables is really simple and then spend a few words: I cut potatoes and parsnips coarsely and I boil in lightly salted water to soften them a little bit ... while I turned on the oven to 200 °, I placed the vegetables on the pan and added the pieces pumpkin, seasoned with olive oil, salt, pepper, fennel seeds, rosemary and whatever you like baked until the crust is formed, stirring from time to time ...
Let the lamb, you need a leg from which to obtain cubes or so, but for convenience we call them ... well, fry in olive oil celery, carrots and coarsely chopped onions, add the diced lamb, brown and deglaze with red wine, after a few minutes add 1 teaspoon of ground coffee, stir and add a ladle of vegetable stock to cook and thicken the broth, and at this point remove the blender with ice cubes and blend the vegetables, put the cubes and let cook until the meat is tender!!
