AI-generated culinary illustration
mediummainmeatCC0 1.0 Universal
French Navarin d'Agneau (Spring Lamb Stew with Baby Turnips, Peas and Carrots)
The iconic French springtime braise: tender chunks of spring lamb simmered in a light tomato-thyme broth, accented with glazed sweet turnips (navets), tender carrots, and sweet green peas.
Prep
25 min
Cook
60 min
Total
85 min
Ingredients
4servings
- Young carrots, cut into chunks300 g
- Tomato paste2 tbsp
- Yellow onion, chopped1 piece
- Garlic cloves, crushed3 clove
- Butter30 g
- All-purpose flour2 tbsp
- Water or broth700 ml
- Salt1.5 tsp
Preparation Steps
1
Brown 800 g cubed lamb shoulder in butter over medium-high heat for 8 minutes in a Dutch oven. Dust with flour and cook 1 minute.
9 min timer
2
Add onion, garlic, tomato paste, and water. Bring to a boil, cover, and simmer over low heat for 40 minutes.
40 min timer
3
Stir in carrots and 300 g peeled cubed turnips. Cook for 15 minutes more until vegetables are tender.
15 min timer
4
Add 150 g green peas, cook for 3-4 minutes, adjust seasoning with salt and pepper, and serve hot.
4 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
