Lamb Stew with Baby Summer Turnips

Name: Lamb Stew with Baby Summer Turnips
Yield: Serves 4
Ingredients: 4 baby turnips, peeled; 500 ml hot chicken stock; salt and pepper; olive oil; 1 onion, finely diced; 2 tsp Dijon mustard (optional); 1 carrot, finely diced; 1 glass of dry white wine; 100 g double-podded broad beans; 1 kg lamb neck, cut into 3–4cm chunks; 2 garlic cloves, finely chopped; ½ lemon; 2 celery sticks, finely diced; 1 mint sprig, leaves only, chopped; 100 g French beans, topped, tailed and thinly sliced; small bunch of parsley, chopped; 1 bay leaf

Preparation info

Serves
4

Difficulty
Medium

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Lamb stew needn–t be a dark and heavy affair. Summer turnips have a sweet, almost radish-like taste, that–s lighter than their winter cousins. White wine instead of red and the addition of some vibrant green veg and herbs at the end also lighten things.

Ingredients

olive oil
1 onion, finely diced
1 carrot, finely diced
2 celery s

Stew
Main course
July
Summer
June
May

Method

Heat the oven to 170°C/Gas 3½.

Heat a little olive oil in a large casserole pot and gently cook the onion, carrot, celery and garlic over a low heat until beginning to soften and take a little colour, about 15 minutes. Remove from the pan and set to one side.

Season the