turnip

A Lamb Navarin stew, or “Navarin d’Agneau” in French, combines tender lamb chunks with loads of seasonal vegetables – including carrots, peas, turnips and new potatoes. It is a hearty, but lighter stew often enjoyed in France to wave goodbye to Winter. Embrace this Spring classic, fit for Easter celebrations or any festive gathering!

Literally named “Chicken in a Pot”, Poule Au Pot is a traditional Sunday dinner in France. This rustic yet healthy dish consists of a whole chicken cooked with vegetables in a flavorful broth (no store-bought stock needed!). For such a simple recipe, the result is an incredibly flavorful dish, with fall-off-the-bone chicken guaranteed every time!

Turnips are one of those classic root vegetables that tends to leave you wondering what to do with them… In France, turnips are often used in Winter soups, but their fleshy white texture also makes them well suited for layered gratins like the one. This dish is creamy and comforting, with only a fraction of the carbs of a potato gratin. Get ready to love turnips!