Navarin
As Navarino (also French Navarin de mouton ) refers to a ragout of mutton or lamb.
To prepare, you cut the meat into cubes and grate carrots . This is fried with sliced onions and sprinkled with sugar and flour and browned. Then it is extinguished with water. It is then cooked with tomato puree and spices. Thirty minutes before the end, sliced potatoes and carrots are added. It is seasoned with cream , salt, pepper and tomato paste . A typical side dish is bread. It is also garnished with glazed onions and oval-shaped boiled potatoes. Peas and beetroot are also common vegetables .
variants
- Navarin printanier , mutton ragout with spring onions
See also
Individual evidence
- ↑ Brockhaus Kochkunst. Bibliographisches Institut & FA Brockhaus, 2008, ISBN 978-3-7653-3281-4 , p. 368.
- ^ Richard Hering , F. Jürgen Herrmann (Editing / Editing): Herings Lexicon of the Kitchen . 25th, expanded edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-86820-344-8 , p. 452.
- ↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .