Navarin (food)
 | |
| Type | Stew |
|---|---|
| Place of origin | France |
| Main ingredients | Lamb or mutton, turnips |
 Cookbook: Navarin  Media: Navarin | |
Navarin d'agneau printanier
Navarin is a French ragoût (stew) of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew).[1] While the name "navarin" has been suggested to honor the 1827 Battle of Navarino,[2] more probably it refers to the stew's traditional inclusion of turnips – navet, in French.[3]
See also
References
- ↑ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 547. ISBN 978-0-19-967733-7.
- ↑ Grigson, Jane (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 530. ISBN 0-8032-5994-8.
- ↑ Montagne, Prosper (2001). Larousse Gastronomique. Clarkson Potter. ISBN 978-0-60-960971-2.
External links
- Navarin at CooksInfo.com
This article is issued from Wikipedia - version of the 10/23/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.