Navarin (food)
From Infogalactic: the planetary knowledge core
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| Origin | |
|---|---|
| Place of origin | France |
| Details | |
| Type | Stew |
| Main ingredient(s) | Lamb or mutton, turnips |
File:Navarin dagneau printanier.JPG
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
External links
- Navarin at CooksInfo.com
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