Difference between revisions of "Navarin Printanier"

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==Description==
 
==Description==

Latest revision as of 14:51, 11 October 2012

Navarin Printanier
Navarin dagneau printanier (cropped).jpg

Description[edit]

Navarin Printanier [1] [2] aka spring lamb stew is a dish created from a vegetable garden.

Ingredients[edit]

  • 3 pounds lean lamb
  • 3 tbsp unsalted butter
  • salt and freshly ground black pepper
  • 1 tbsp all purpose flour
  • 1 tbsp tomato paste
  • 3 cups vegetable stock
  • 1/2 pound tiny carrots
  • 1/2 pound very small turnips
  • 1 pound unpodded peas or 1/2 pound shelled weight


Procedure[edit]

  1. Cut up lamb into ~1" pieces.
  2. Over gentle heat melt butter and include the lamb pieces.
  3. Cook for ~2 min, flip once or twice.
  4. Season.
  5. Stir in flour and tomato paste.
  6. Cook for ~4 more min, flip once or twice.
  7. In another pan, warm the stock.
  8. Pour the stock over the lamb, stir.
  9. Bring to simmer then cover.
  10. Leave for ~1 hour.
  11. Clean carrots and turnips.
  12. Include with the lamb. (If large cut in half)
  13. Include the peas.
  14. Add a bit of water.
  15. Cook for ~15 min, achieveing tender vegetables.
  16. Serve.

References[edit]

  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 163. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 78. ISBN 978-1-904920-43-4.