Navarin (food)

Navarin
Type Stew
Place of origin France
Main ingredients Lamb or mutton, turnips
Cookbook:Navarin  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]

References

  1. ↑ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 547. ISBN 978-0-19-967733-7.
  2. ↑ Grigson, Jane (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 530. ISBN 0-8032-5994-8.
  3. ↑ Montagne, Prosper (2001). Larousse Gastronomique. Clarkson Potter. ISBN 978-0-60-960971-2.

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