Food
Lamb and Parsnip Stew
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 servings.
Ingredients
2 pounds cubed lamb
2 medium onions, quartered
2-1/2 cups water
1/2 teaspoon salt
2 large carrots, scraped and sliced
8 small parsnips, scraped and sliced
1 bay leaf
Instructions
Brown lamb in a large stewpot, then add onions and saute. Add remaining ingredients, bring to a boil, and simmer for up to 2 hours. Remove bay leaf before serving. Juices can be thickened with flour or mashed potato to make gravy, if desired.
