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- 1 medium celeriac, peeled and in chunks
- 1 large potato, peeled and in chunks
- salt and freshly ground black pepper
- 450g/1lb baby Chantenay carrots
- 50g/2oz butter
- 4 tbsp double cream
- 2 tbsp oil
- 12 shallots, peeled
- 12 French trimmed lamb cutlets
- For the gravy:
- 1 tbsp plain flour
- 1 wine glass red wine
- 2 tsp Grey Poupon Dijon Mustard
- 150ml/ 1/4pt beef stock
Directions:View on BBC Good Food
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