Ingredients

Note: Michel Stroot says where he grew up in Belgium, his family always stored root vegetables in the cellar. So he grew up eating dishes like this — full of sweet flavor and packed with nutrients.

Vegetable Mash:
2 pounds potatoes, peeled and cut into 1-inch pieces
1 large leek, washed well, trimmed and diced
2 medium carrots, diced
1 parsnip, diced
2 bay leaves
2 sprigs fresh thyme
1/4 cup light sour cream
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Lamb chops:
4 lamb chops, double ribbed, trimmed and fat removed
2 tablespoons whole-grain mustard
2 teaspoons chopped fresh rosemary

Directions

To prepare Vegetable Mash, preheat a grill, stovetop grill or broiler. Place the potatoes, leek, carrots, celery and parsnip into a pot. Add enough water to barely cover the vegetables; then add the bay leaves and thyme, cover and bring to a boil. Remove the lid and cook, uncovered, over medium-high heat for 10-15 minutes, or until almost all the water has been absorbed. Using a wire whisk or potato masher, mash the vegetables with the sour cream until the mixture takes on the consistency of a coarse puree. Season with salt and black pepper and keep warm.

Coat each lamb chop with mustard and sprinkle with rosemary. Heat a broiler. Set the chops on a broiler pan and place it about 4 inches below the heating element. Broil for 3-4 minutes on each side, until browned. The lamb should be pink in the center. Remove from oven and keep warm.

To serve, mound equal portions of root vegetable mash on warm plates and place a chop next to each. Serves 4.