Navarin (food) facts for kids
Navarin of lamb out of the oven
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| Type | Stew |
|---|---|
| Place of origin | France |
| Main ingredients | Lamb or mutton, turnips |
Navarin is a tasty French ragoût or stew, usually made with lamb or mutton. It's cooked slowly with lots of fresh vegetables. If this stew is made with lamb and vegetables that are fresh in the spring, it's called navarin printanier (which means "spring stew").
Some people believe the name "navarin" honors the Battle of Navarino that happened in 1827. However, it's more likely that the name comes from the stew's traditional main ingredient: turnips. In French, a turnip is called navet.
The name Navarin might be connected to a famous sea battle called the Battle of Navarino. This battle took place on October 20, 1827. It happened in a bay in Greece. During this battle, the combined fleets from England, Russia, and France worked together. They were led by a French admiral named Henri de Rigny. They won a big victory against the Turkish-Egyptian fleet during the Greek War of Independence.
To celebrate this important win, the admiral might have asked his chef to make a special meal the next day. The chef might have created a new recipe. This new dish used many different and colorful vegetables instead of just rice. Later, a very famous French chef named Auguste Escoffier is said to have given this recipe the name "Navarin." This is similar to how other dishes are named after historical military events, like chicken Marengo or beef Wellington.
See also
In Spanish: Navarin para niños
