Best Vegetable Cawl With Herbed Potato Quenelles Recipes

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CAWL (WELSH STEW)



Cawl (Welsh Stew) image

Make and share this Cawl (Welsh Stew) recipe from Food.com.

Provided by PanNan

Categories     One Dish Meal

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)



Cawl (Welsh Soup) image

Make and share this Cawl (Welsh Soup) recipe from Food.com.

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

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