Tregaron-Grannys-Broth-Cawl-Mamgu-Treagon-Welsh
Description
This British soup features Bacon 1/2 lb Parsnips, Shin beef 1 lb Potatoes, White cabbage 1 ea Large leek, Carrots 1 x Oatmeal to thicken, Small swede (Turnip. It delivers hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Use a large saucepan and see that all the meat and vegetables are covered by water.
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Boil ingredients, except leek, together, and leave to simmer as long as you wish.
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Put the leek in 10 minutes before serving and let the cawl boil.
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Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales.
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The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.
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Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking.
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Croeso Cymreig
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1234.3kcal
- % Daily Value *
- Total Fat 88.7g137%
- Saturated Fat 30.6g153%
- Cholesterol 166.8mg56%
- Sodium 3048.6mg128%
- Total Carbohydrate 9.5g4%
- Dietary Fiber 2.2g9%
- Sugars 4.3g
- Protein 93.3g187%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bacon, beef, boiling, british, broth, cabbage, carrots, cawl, grannys, large, leek, mamgu, oatmeal, parsnips, potatoes, shin, simmering, small, soup, swede
