Navarin d'agneau - the leftovers by laroque

Navarin d'agneau - the leftovers

Doing cooking and photography at the same time isn't easy, so respect to @darylo who has been doing this throughout February. I had intended to take a photo of the dish on Saturday before we ate it, but with guests arriving, corks popping etc. I decided to wait. I asked the guests to leave some of the stew in the pot so I could do a photo after they had left. Unfortunately they left only vegetables, so this doesn't much look like it was supposed to !

I didn't serve red cabbage with the original dish, of course. This is my habit with leftovers though, something which comes from my school dinners in the Sixties, when stew and pickled red cabbage was a standard offering. You can't find this in supermarkets here, so I used to get visitors from pickle-friendly North European countries to bring some. No visitors now, of course, so this red cabbage was pickled at home. It was so easy, I wonder why I've never thought to do it before.
Looks so yummy! You're a chef!
March 1st, 2021  
My complements to the chef.
March 1st, 2021  
Looks very healthy! I don't make pickled red cabbage, but I do make cooked red cabbage which freezes well and is delicious.
March 1st, 2021  
March 1st, 2021  
I'm so glad you showed us the results of your labour, it looks delicious!
March 2nd, 2021  
Looks wonderful!
March 2nd, 2021  
Perhaps you could make it again, and take the photo before serving up!
March 3rd, 2021  
I missed this! Oh my! Yes to everything you said, and I ask myself every time I pickle things why I waited so long in life to make my own! The feast was such a good choice for company. Bravo!
March 11th, 2021  
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