Lamb Rag Over Whipped Parsnips

Image of Lamb Rag Over Whipped Parsnips, Rachael Ray Magazine
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Ingredients

  • 3/4 pound parsnips, peeled and coarsely chopped
  • 1/2 cup chicken broth
  • 1/4 cup half-and-half
  • 2 tablespoons butter
  • Salt and pepper
  • 2 tablespoons flour
  • 8 ounces frozen sliced okra, thawed and patted dry
  • 3/4 pound ground lamb
  • 1 clove garlic, finely chopped
  • One 14.5-ounce can diced tomatoes

Description

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