Maple-Roasted Brussels Sprouts

1/4 cup canola oil
2 1/4 pounds baby brussels sprouts or regular brussels sprouts halved lengthwise
Salt and freshly ground pepper
1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4 cup Grade A pure maple syrup
1 1/2 tablespoons cider vinegar
1 cup vacuum-packed roasted chestnuts, coarsely chopped (6 ounces)
1 tablespoon walnut oil

Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.

Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve.

Baked Gobi Manchurian

4 cups chopped cauliflower
1 cup chopped onions
1 large bell pepper chopped or eight small little ones
2 tablespoons oil
2 teaspoons salt
1 teaspoon turmeric

For the sauce
2 tablespoons soy sauce
3 tablespoons ketchup
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Sriracha or other hot sauce

Line a sheet pan with foil and turn on your broiler.

Sprinkle the veggies with oil, salt, and turmeric.

Mix well and place veggies on foil-lined sheet.

Broil for 30 minutes or so until the veggies are cooked.

Meanwhile, in a microwave safe bowl, mix together all the sauce ingredients and microwave for 30 seconds. Let this sit while the veggies cook.

When the veggies are done, remove from the oven and pour sauce on them, mixing as you go.

Maple-Ginger Roasted Vegetables with Pecans

1 1/2 cups pecans
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

MAKE AHEAD
The roasted vegetables can be kept at room temperature for up to two hours before serving.

Warm Winter Vegetable Salad with Feta

1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)

Preheat the oven to 425. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

MAKE AHEAD
The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.

Roasted Cauliflower with Prosciutto and Dates

1 head (1 to 1 1/4 pounds) cauliflower (if you have a smaller head, scale down the other ingredients)
1 to 2 tablespoons olive oil
Salt and pepper, to taste
8 pitted dates
6 slices prosciutto

Preheat oven to 400° F.

Cut cauliflower into 2-inch florets. Arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Put cauliflower in the oven and roast for 15 minutes, until starting to soften.

While cauliflower is cooking, slice dates into thin pieces. Slice prosciutto into ribbons.

After 15 minutes, take cauliflower out of the oven, stir, and add the date pieces and prosciutto ribbons.

Continue to roast cauliflower for another 15 to 20 minutes, until golden. [Editors’ note: Be sure to check after 15 minutes to make sure that the dates are not burning. Ours took about 17 minutes to get toasty and caramelized.]

Serve as is or:
On top of focaccia, flatbread, or cooked pizza dough
Stirred into a grain or lentil salad with chunks of salty cheese
Atop a bed of leaves, everything dressed with balsamic vinaigrette
Piled on ricotta
On a cheeseboard, with toothpicks for spearing the various players

Slow Cooker Spiral-Cut Ham

1 cup orange marmalade
2 tablespoons Dijon mustard
1/3 cup freshly squeezed orange juice
Zest of 1 orange
1 (7-10 pound) bone-in, spiral-cut ham
1/2 cup brown sugar, packed
15 whole cloves

In a small bowl, whisk together orange marmalade, Dijon, orange juice and orange zest; set aside.

Place ham into a 6-qt slow cooker. Sprinkle with brown sugar, rubbing in thoroughly on all sides. Place whole cloves throughout and pour orange marmalade mixture over ham.

Cover and cook on low heat for 4-5 hours, basting every hour.

Serve immediately.

Guinness Beef Stew

Ingredients
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
3 teaspoons of salt (more to taste)
1/4 cup olive oil
6 large garlic cloves, minced
4 cups beef stock or broth
2 cups water
1 cup of Guinness extra stout
1 cup of hearty red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped (1 1/2 to 2 cups)
2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.
Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.

Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.

Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.
Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.

Colcannon

5 medium Yukon Gold potatoes (about 1¾ pounds)
Kosher salt
6 tablespoons unsalted butter, divided
2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, thinly sliced
2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided
1¼ cups milk
½ cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced

Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.

Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.

Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.

Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.

Kalpudding (Swedish Caramelized Cabbage with Meatloaf)

2 tablespoons plus 1 teaspoon unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons golden syrup
Kosher salt and freshly ground pepper, to taste
3/4 pound ground beef
3/4 pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
1/3 cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:
1/3 cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce, or to taste

Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and golden syrup, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.

While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.

When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.

While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

Ideas for Pak (Isaan Vegetable Plate)

Fall and spring:

lightly steamed cauliflower, broccoli, and carrots (with a light drizzle of oyster sauce on the cauliflower and broccoli)
washed and trimmed green onions
cabbage
cucumbers
hard-boiled egg
kale, steam in the same way as the broccoli and drizzled lightly with oyster sauce
small peeled shallots
peeled and thinly sliced daikon
Late lettuces, arugula, endive, spinach, radicchio and chard

Early spring:

fresh asparagus, very lightly steamed
Dandelion greens
garlic tops
chives
perennial onion flowers
sorrel
Fennel
Pea tendrils

Spring and summer:

fresh baby okras and zucchini, steamed ever so lightly
squash flowers
cosmos leaves
daylily buds and flowers
nasturtium leaves and flowers
parsley
dill
snap peas
green, yellow and purple beans (perhaps lightly steamed)
tendrils from squash and pumpkin

Semolina Dumpling Soup

2 cups milk, half and half, or cream
2 tablespoons unsalted butter
3/4 teaspoon sea salt
Pinch of nutmeg
2/3 cup/105 grams semolina flour
1/2 cup/55 grams parmesan cheese
1 tablespoon finely minced flat-leaf parsley
2 large eggs, lightly beatem
6 cups homemade chicken broth

“Combine the milk, butter, salt, and nutmeg in a heavy-bottome d saucepan and place over medium-high heat. Bring the mixture to a boil, then very slowly add the semolina in a constant stream, whisking all the while as you pour. Cook, stirring constantly, until the semolina is thickened and begins to pull away from the sides of the pan. This should take about 5 minutes.

Remove from the heat and pour the mixture into a bowl, using a spatula to scrape the sides of the pan. Stir in the ½ cup/55 g Parmigiano and parsley. Working slowly and stirring as you go, carefully pour in the eggs, taking care to incorporate them immediately so they don’t begin to “cook” and curdle. Set aside while you prepare the broth.

Bring the broth to a boil in a large saucepan over medium-high heat. Using two standard-size coffee spoons or dessert spoons, scoop up about 1 tbsp of the semolina mixture and form it into an oval. This is easier than it sounds: you will see the oval naturally take shape as you transfer the mixture from one spoon to the other a few times. As you shape each dumpling, gently drop it into the boiling broth. You should have 20 to 24 dumplings in all. Reduce the heat to medium to allow the dumplings to simmer without the broth boiling over. Simmer gently for 5 to 10 minutes, or until the dumplings have floated to the surface and puffed up considerably.

Spoon the dumplings into warmed shallow rimmed bowls, dividing them evenly, and ladle some broth over them. Sprinkle with additional Parmigiano and serve immediately.

Parmesan Roasted Cauliflower

8 oz cauliflower florets, sliced horizontally
2 tablespoons melted butter
1 tablespoon olive oil
Pinch of salt
3 light dashes of ground black pepper
1/2 cup Parmesan cheese
1 teaspoon chopped parsley leaves

Preheat oven to 425.

Toss the sliced cauliflower with the butter and olive oil. Season with salt and black pepper. Transfer the cauliflower to a baking sheet, in single layer, roast until almost tender about 35-40 minutes. Remove from the oven and sprinkle the grated Parmesan and parsley leaves on top of the cauliflower, roast again until the cheese melts and slighty crusty, about 5-8 minutes. Remove from oven and serve immediately.

Cider-Roasted Root Vegetables

4 medium golden beets, peeled, thickly sliced
4 medium carrots, peeled, sliced lengthwise into 2-inch long pieces
3 medium garnet yams, sliced lengthwise into 2-inch long pieces
4 medium parsnips, peeled, sliced lengthwise into 2-inch long pieces, any tough woody core removed
1 large red onion, thickly sliced
1/2 cup cider vinegar
1/2 cup olive oil
3 Tbsp dark brown sugar
1/4 teaspoon kosher salt
Freshly grated black pepper to taste
3/4 teaspoon thyme, dry or fresh

Preheat the oven to 450°F. In a large bowl (enough room for all the vegetables) mix togther the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables to the bowl and toss to combine.

Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil. Spread the root vegetables out over the pans in a single layer, with some space in between so that the vegetables don’t crowd each other too much and the hot oven air can circulate around the vegetables. (You’ll get better browning that way.) Pour the remaining vinaigrette over the root vegetables in the pans.

Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. Cook until the vegetables are well browned and caramelized around the edges.

Remove from oven and gently loosen the root vegetables from the foil with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste.

Scalloped Potatoes with Caramelized Onions and Gruyere

2 Tbsp olive oil
4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper (or black pepper if that is what you have)
1 teaspoon of butter to butter the gratin or casserole dish
1 teaspoon finely minced fresh rosemary

Heat olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.

Preheat oven to 400°F (205°C). In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

Butter a large gratin dish or 9×13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions. Pour stock over the potatoes. Sprinkle with remaining cheese.

Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
Sprinkle with minced rosemary to serve.

Roasted Baby Turnips

2 bunches baby turnips, peeled and chopped into quarters
2 tablespoons olive oil
Pinch of salt, to taste

Dijon-Shallot Vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 shallot, finely minced
Pinch of salt, to taste
1 tablespoon tarragon, chiffonade

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior. While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots. Note: These are best served at room temperature.

Miso-Maple Roasted Root Vegetables

2 pounds root vegetables, cut in roughly 1/2-inch pieces
2 tablespoons miso paste (see above)
2 tablespoons maple syrup (or honey, if you prefer)
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons canola or grapeseed oil

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).

Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil. Toss the sauce with the cut-up root vegetables, coating them well.

Transfer to the baking sheet and roast, turning periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized. Eat as soon as possible.

Fingerling Potato Salad with Dill Dressing

1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
Kosher salt
2 tablespoons white wine vinegar, divided
1 tablespoon whole grain mustard
2 tablespoons sour cream
2 teaspoons extra-virgin olive oil
1 small red onion, diced (about 3/4 cup)
2 scallions, finely sliced (about 1/4 cup)
2 tablespoons minced fresh dill
Freshly ground black pepper

Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes. Immediately toss potato pieces with 1 tablespoon vinegar, spread in a single layer in a rimmed baking sheet, and allow to cool to warm room temperature, about 10 minutes.

Meanwhile, combine mustard, sour cream, olive oil, red onions, scallions, dill, and remaining 1/2 tablespoon vinegar in a large bowl and whisk together. Add potatoes and toss thoroughly to combine. Season to taste with more salt and pepper as necessary. Serve. Potato salad can be stored in the refrigerator for up to 5 days. Allow to come to room temperature before serving.

Lemon Potatoes

FOR THE SAUCE

2 tablespoons Meyer lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh flat-leaf parsley leaves
1/2 teaspoon finely chopped fresh oregano

FOR THE POTATOES

2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
1/2 cup crème fraiche
Finely grated zest of 1 Meyer lemon
2 tablespoons finely chopped fresh flat leaf parsley
2 teaspoons finely chopped fresh oregano
2 teaspoons finely chopped fresh chives
Ground black pepper

For the Meyer lemon vinaigrette: In a medium bowl, whisk together lemon juice and mustard until combined. Slowly add olive oil, whisking until emulsified. Season to taste with salt and pepper. Stir in parsley and oregano; set aside.

For the potatoes: Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.

Add crème fraîche, lemon zest, parsley, oregano and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes. To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.

Duck with Rhubarb and Blood Oranges

2 duck breasts (magrets), each about 1 pound
Salt and ground black pepper
1/2 pound rhubarb, leaves removed, cut in 1/2-inch pieces
1 1/2 tablespoons sugar
1 cup finely chopped red onion
Zest and segments from 2 blood oranges
1 cup dry red wine
1 tablespoon red miso

Heat oven to 175 degrees. With a sharp knife, score the skin side of the duck breasts in a crisscross pattern but do not cut into the flesh. Season with salt and pepper. Heat an ovenproof skillet, preferably cast iron, to very hot. Place duck breasts in pan, skin side down, and sear until browned, about 2 minutes. Remove. Reserve 1 tablespoon of fat and discard rest. Return duck to pan, skin side up, and place in oven for 1 1/2 hours.

Place reserved duck fat in a 10-inch skillet on medium-high heat. Add rhubarb, sprinkle with half the sugar and cook a couple of minutes, until the pieces start to brown but are still somewhat crisp. Remove to a dish. Reduce heat to medium-low. Add onion and sauté slowly until very tender. Stir in orange zest and wine. Simmer until wine is reduced by half. Stir in remaining sugar and the miso. Season with salt and pepper. Set aside.

When duck has finished cooking, remove it to a cutting board, slice it thin on the bias and arrange the slices on a platter. Briefly reheat wine sauce and fold in the rhubarb and orange segments. Check seasonings and spoon sauce alongside duck.

Lamb Navarin

2 tbsp. canola oil
1 1?2 lbs. trimmed lamb shoulder, cut into 1″ cubes
Kosher salt and freshly ground black pepper, to taste
5 medium carrots (1 chopped, 4 peeled and cut into 2″ pieces)
1 medium yellow onion, chopped
2 cloves garlic, crushed
2 tbsp. flour
1 tbsp. tomato paste
4 medium turnips, peeled and cut into 2″ pieces
4 medium new potatoes, peeled and cut into 2″ pieces
3 tbsp. unsalted butter
2 tsp. sugar
12 pearl onions, peeled
1?3 cup fresh or frozen peas
Finely chopped flat-leaf parsley, for garnish

Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, turning once, until browned, 8–10 minutes. Transfer lamb to a plate; set aside. Add the chopped carrot and yellow onions and cook, stirring occasionally, until vegetables are soft and brown, about 10 minutes. Add garlic, flour, and tomato paste and cook, stirring often, until tomato paste begins to brown, about 2 minutes. Stir in 6 cups water and reserved lamb. Cover, bring to a boil, and transfer to oven; cook until lamb is tender, about 50 minutes.

Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over a 4-qt. saucepan and strain cooking liquid. Discard solids. Bring liquid to a boil over medium-high heat, skimming surface occasionally; cook until reduced to 2 1?2 cups, about 25 minutes. Set liquid aside.

Meanwhile, using a paring knife, trim each piece of remaining carrots, as well as the turnips and potatoes, into elegantly tapered football shapes (alternatively, cut them into a large dice). Set potatoes aside in a bowl of water. Heat a 12″ skillet over medium-high heat and add carrots, butter, sugar, salt, and 1 cup water. Partially cover and cook for 10 minutes. Add turnips and pearl onions, partially cover, and continue cooking until liquid has evaporated and vegetables are tender, about 10 more minutes. Uncover and continue to cook, swirling skillet, until vegetables are golden brown, about 3 minutes. Add 2 tbsp. water, swirl skillet to glaze vegetables, and remove from heat; set aside and keep warm.

Bring a 4-qt. saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low, and simmer until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a bowl; set aside.

To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot, about 2 minutes. Divide the stew between bowls. Garnish with parsley.

SERVES 4