Spring Lamb Stew With Mashed Potatoes
Salt and freshly ground pepper, to taste
2 Tbs. olive oil
1/3 cup all-purpose flour
1 1/2 cups Pinot Grigio or other dry white wine
1 1/2 cups chicken stock
1 lb. carrots, peeled and cut into 1-inch rounds
1 bunch radishes, trimmed
4 garlic cloves, peeled
1/2 lb. shallots, peeled
3 fresh thyme sprigs
2 bay leaves
4 lb. russet potatoes, peeled and quartered
2 cups half-and-half
4 Tbs. (1/2 stick) unsalted butter
1 1/2 cups peas (fresh or frozen)
1/2 lb. asparagus, ends trimmed, stalks cut into
3-inch pieces and blanched for 1 minute
3/4 cup roughly chopped French chestnuts
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