Navarin Printanier

The name navarin comes from the French word for turnip, navet, and originally it was the main vegetable used in it. My version is the best known springtime version, which highlights other juicy new vegetables as well. This dish is perfect for the first lunch of the year, when you dare to move outdoors and the air is still a bit nippy but the sun is warm. Even if you don’t make it to pudding without an extra layer, you will have broken out of the dining room or kitchen at last.