Lamb Daube over Parsnip Purée

Luberon Lamb Daube

Cold weather calls for tender braises and root vegetables. Often made with beef and red wine, my version of this traditional Provençal dish pairs lamb with a crisp and tart white. Our lighter-on-lavender Luberon blend makes it all possible.

Ingredient substitutions are included so more people can enjoy this dish, and save all your veggie scraps, they get used in the recipe.

The lamb emerges tender and plush, perfect over a pureé of sweet and earthy parsnips. Great for a chilly day when you have time to relax at home and cook.