Best Vegetable Cawl With Herbed Potato Quenelles Recipes

Cawl (Welsh Stew) image

Provided by PanNan

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

6 small lamb shanks (preferably Welsh)
2 pints water
1/2 lb potato, peeled and diced
1/2 lb swede, peeled and diced (turnip)
1/2 lb onion, peeled and chopped
1/2 lb carrot, peeled and diced
1/2 lb leek, cleaned and sliced thin
1/2 small savoy cabbage
2 bay leaves
2 stems fresh thyme
1 stem fresh rosemary
1/2 cup parsley
2 tablespoons vegetable oil
salt and pepper

Steps:

Heat the vegetable oil in a large stew pot. Season the lamb shanks and add to the pot together with the onion. Brown the meat on all sides. You may need to do this in batches.
With all the lamb shanks in the pot, add the water and all herbs. Bring to a boil and reduce to a simmer. Cover and simmer 40 minutes.
Add all vegetables except the cabbage. Bring to a boil again then reduce to simmer for 40 minutes.
Shred the cabbage and add to the cawl, cook for about 5 minutes more and serve.

Cawl (Welsh Soup) image

Provided by ElaineAnn

Categories Welsh

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 -2 1/2 lbs lean beef, cubed
1 large beef bone
2 quarts water
3 bay leaves
1 medium onion, chopped
1 tablespoon parsley flakes
1 teaspoon salt
2 cups rutabagas, peeled and cubed
2 cups carrots, peeled and sliced
3 medium onions
2 cups parsnips, peeled and sliced
3 cups potatoes, peeled and cubed
1 tablespoon parsley flakes
salt and pepper

Steps:

Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
Cook another hour or until all vegetables are tender.
Return trimmed meat to soup during last half hour.
When available, add chopped leeks (1 1/2) during last half hour.
It is very good reheated.

Nutrition Facts : Calories 283.5, Fat 7.4, SaturatedFat 2.7, Cholesterol 66.9, Sodium 404.2, Carbohydrate 27.9, Fiber 5.3, Sugar 8.2, Protein 26.5