Navarin (food)

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Navarin of lamb.jpg
Type Stew
Place of origin France
Main ingredients Lamb or mutton, turnips
Cookbook: Navarin  Media: 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 turnipsnavet, in French.[3]

See also[edit]


  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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