Mangez Québec

Lamb braid with minty carrot & parsnip cake



  • 2 carrots
  • 3 Quebec parsnips
  • 2 branches of fresh mint
  • 4 200-g (7-oz.) Quebec lamb tenderloins
  • 60 ml (1/4 cup) butter
  • Salt and pepper
  • 100 ml (31/2 oz.) white wine
  • 10 ml (2 tsp.) pink pepper
  • 250 ml (1 cup) 35% cooking cream


  1. Peel and thinly slice carrots and parsnips. Add a whole branch of mint to a pot of salted boiling water and parboil the vegetables for 1 min. Allow to cool.
  2. Cut de lamb tenderloins in 3 lengthwise but not all the way, leaving the end attached. Braid each of the tenderloins and secure in place with a toothpick. Melt half the butter in a skillet over medium heat and brown braided tenderloins; season with salt and pepper. Meanwhile, melt the rest of the butter in a saucepan and sauté carrots and parsnips. Mince the leaves of the other branch of mint and add to vegetables; season with salt and pepper. Pour in white wine; add pink pepper and reduce by half. Add cream and reduce once more until the mixture is quite creamy.
  3. Divide carrot-parsnip mixture into 4 small molds. Turn over the molds onto serving plates and accompany each cake with a lamb braid.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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