Recipe Lamb navarin and spring vegetables
Preparation time:
1h
Heat treatment time:
2h
Shelf life:
6 mois dans un endroit sec et frais (<6 C°)
Ingredients
Number of persons: 4 à 6 personnes
Preparation
- Brown the cut meat in large cubes in a little oil. When the lamb is golden golden powdered veal then pour the white wine, add the bouquet garni and cumin, salt, pepper, cover and cook for 15 min over low heat.
- Cook the carrots in a water background with the sugar and the butter then add, in order, the turnips and the onions. Cook for about 15 min.
- Blanch the asparagus and beans 4 min with boiling salted water and set aside.
- Mix the new vegetables, asparagus and beans and add the pieces of meat.
- Fill the terrines Le Parfait Super terrine or Le Parfait Familia Wiss up to 2 cm from the edge. Close and immediately proceed to the heat treatment for 2 hours at 1200 ° C.
