Who has never tasted a mutton stew with turnips at his grandmother’s? You too can make the recipes of yesteryear to immerse yourself in a nostalgic family meal. Often accompanied by potatoes, this stew goes perfectly with delicious turnips, very good for your health. The cooking time is long but what can we enjoy afterwards! Ready to warm up this winter? Make way for stews!
INGREDIENTS: 4 PERS.
1 kg dish of mutton rib
800 g turnips
1 clove of garlic
1 bunch garnished 20 g lard
10 g butter
2 tbsp. tablespoon flour salt, pepper
Preparation 30 min Cooking 1 h 40 min 1. Ask the butcher for a dish of ribs that has been degreased and cut into pieces. Peel the onions and the garlic clove then roughly cut them into pieces. Book. Prepare a bouquet garni.
- Brown the pieces of mutton with the lard in a casserole or sauté pan over very high heat. Caramelize each side of the meat then sprinkle with flour and leave to brown for a few minutes while stirring. Then add the onions, garlic and the bouquet garni. Then wet the meat with water until it is covered, salt and pepper and let the mutton stew simmer, covered, over low heat for 45 minutes. 3. During this time, peel the turnips with a paring knife twice to remove the fibers and then cut them into quarters. In a pan with butter, gently brown the pieces of turnip. Then add them to the stew and cook for another 45 minutes. Degrease, remove the bouquet garni then serve the mutton and turnip stew in a large dish and serve