This week's French Fridays with Dorie recipe is Navarin Pritanier, a lamb stew. This is a gorgeous stew of lamb shoulder, braised onions, turnip and carrots, peas and potatoes in a rich sauce of tomato paste and stock.
You were supposed to use 1 1/2 kg of lamb shoulder, but at $40, there was no way I was using that much, so I bought slightly less than half of that. With all of those vegetables, I wasn't hungry:
I had never cooked a turnip before, but quite enjoyed it. Judith Lucy asked the audience the same night what a turnip was, and the person she asked correctly identified it. However, Judith reckons 65% of Australians can't correctly identify a turnip. Hmmm ...
We went for beef instead of lamb - my family doean't eat lamb, so there was no way I was going to take out a second mortgage to use it in a stew :-)
ReplyDeleteIt looks lovely - glad you enjoyed your turnip...
Yours looks much better in the photographs than mine. I seem to have trouble making the meat dishes look as good as they taste.
ReplyDeleteI also reduced the amount of lamb but kept the veggie amounts the same. There was still plenty of meat in there for me.
I'm not a big lamb fan, but I like the colors of this dish.
ReplyDeleteYour stew looks just beautiful…we really enjoyed this one. I opted for parsnips over turnips…they just looked better at the grocery! Have a great weekend!
ReplyDeleteYour stew looks absolutely lovely! We also really enjoyed this and I loved that it really didn't take that long to cook.
ReplyDeleteWish I'd used beef instead. Easier on the credit card! What a great first photo!
ReplyDeleteReally, I think, with the price of lamb, just getting a "taste" is enough. The vegetables are better for us anyway. Turnip? Parsnip? Winter root vegetables in the US. Your stew looks pretty and colorful.
ReplyDeleteYour stew looks delicious! I only used about half the amount of meat too, all the veggies make up for it!
ReplyDeleteHi Cakelaw,
ReplyDeleteI wonder why I could never succeed making this FFwD - Navarin Pritanier
How did you do it? I'll try again for sure and this time I'll refer to your recipe as my guide :)
Thanks also for the tempting food photos. Looks like they were made by professional. Have you ever heard about food photography site called http://www.foodporn.net ?
Your pics should be on the Food Porn home page, that's for sure!
Oh, I want that! That looks so wonderful, the guys would love it...must put a little sticky note on this one in my book. Wow, that is expensive meat for one dish...yikes! Great photos of it.
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