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Turnips And Mushrooms

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Ingredients
  Boneless leg of lamb 4 Pound, cut into 2-inch pieces
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Olive oil 3 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), chopped
  Chianti/Other dry red wine 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Bay leaves 2
  Carrots 6 Small, peeled
  White turnips 12 Medium, peeled and cut in half
  Whole mushrooms 1 Pound (Fresh Ones)
  Dried thyme 1 Teaspoon
Directions

1. Trim excess fat from lamb. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Dust lightly with flour; shake off excess.
2. In a nonreactive Dutch oven, heat 1 1/2 tablespoons olive oil over medium-high heat. Add lamb and cook, turning frequently, 6 minutes, or until browned on all sides. Add onion and garlic and cook 2 to 3 minutes, or until onion is softened. Add Chianti, water, and bay leaves. Bring to a boil, reduce heat to medium-low, cover, and cook 35 minutes. Add carrots and turnips and cook covered 15 minutes, or until vegetables are tender.
3. Meanwhile, in a large frying pan, heat remaining 1 1/2 tablespoons olive oil over medium heat. Add mushrooms and cook, stirring, 5 minutes, or until lightly browned. Season with thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to stew and simmer 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Vegetable
Interest: 
Everyday

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