Navarin (food)

Navarin dagneau printanier

== Navarin (food) ==

Navarin is a traditional French stew made primarily with lamb or mutton and a variety of vegetables. The dish is named after the Battle of Navarino, a significant naval battle that took place in 1827. Navarin is typically prepared in the spring, taking advantage of the season's fresh vegetables.

Ingredients

The main ingredients of Navarin include:

• Lamb or mutton
• Carrots
• Turnips
• Potatoes
• Onions
• Garlic
• Tomatoes
• Green beans
• Peas
• Herbs such as thyme, bay leaf, and parsley

Preparation

The preparation of Navarin involves several steps: 1. Browning the Meat: The lamb or mutton is cut into pieces and browned in a large pot with some oil or butter. 2. Sautéing the Vegetables: The onions and garlic are sautéed until they are soft and fragrant. 3. Simmering: The browned meat is added back to the pot along with the sautéed onions and garlic. Tomatoes, herbs, and a bit of stock or water are added, and the mixture is brought to a simmer. 4. Adding Vegetables: The remaining vegetables (carrots, turnips, potatoes, green beans, and peas) are added to the pot and cooked until tender. 5. Seasoning: The stew is seasoned with salt, pepper, and additional herbs to taste.

Variations

There are several variations of Navarin, including:

• Navarin Printanier: A spring version of the dish that emphasizes the use of fresh, young vegetables.
• Navarin d'Agneau: A version specifically made with lamb.

Serving

Navarin is typically served hot, often accompanied by crusty French bread or baguette. It can be garnished with fresh parsley for added flavor and presentation.

Related Pages

• French cuisine
• Stew
• Lamb
• Vegetables
• Herbs

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