Navarin

Navarin

By
From
Encyclopedia of Food and Cookery

A French lamb or mutton stew made with onions, carrots, turnips and sometimes potatoes, or in spring with peas and young new vegetables, when it becomes navarin à la printanière.

This substantial dish is best eaten when reheated; first refrigerate overnight to solidify the fat, then remove the fat next day and finish cooking. The dish should have a rich, full-flavoured gravy, the meat being tender and the vegetables soft without being overcooked.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again