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Turnips And Mushrooms

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  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

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: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4915 Calories from Fat 1595

% Daily Value*

Total Fat 178 g274.3%

Saturated Fat 52.8 g264.1%

Trans Fat 0 g

Cholesterol 1554.3 mg518.1%

Sodium 5357.1 mg223.2%

Total Carbohydrates 229 g76.4%

Dietary Fiber 48.9 g195.8%

Sugars 92.5 g

Protein 553 g1106.7%

Vitamin A 1008.8% Vitamin C 607.2%

Calcium 78.4% Iron 109.5%

*Based on a 2000 Calorie diet

Turnips And Mushrooms Recipe