For the celery root mash:
In a saucepan, combine the celery root and cream. Season with salt and pepper, to taste. Bring the mixture up to a boil and reduce to a simmer until the celery root is fork tender, about 20 minutes. Using a hand-held blender, puree the mixture until smooth. Add the mashed potatoes and 2 tablespoons butter to the pot and heat through. Season with salt and pepper, to taste. Keep warm until ready to serve.
For the lamb chops:
Heat olive oil in a large saute pan over medium-high heat. Season the chops with Essence and sear until golden brown on 1 side, about 2 to 3 minutes. Turn chops and add sliced peppers, onion, and garlic to pan. Add wine to deglaze the pan, then add chives and remaining butter, and stir to combine. Continue to cook for an additional 2 to 3 minutes for medium rare.
To assemble, mound the celery root mash in the center of a platter. Remove the chops from the saute pan and place against the mash. Spoon the hot pepper mixture and sauce over the top of the chops and serve.
Yield: 4 servings