Cawl Cynhaeaf

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Harvest Broth



  1. Trim the fat from the lamb; place in a large saucepan and cover with water.
  2. Gradually bring to a boil; remove fat from the water surface.
  3. Peel and dice the turnip, onion and carrot.
  4. Shell the peas (if using fresh), and shell beans.
  5. Add peas, beans and carrot to saucepan of lamb.
  6. Add cauliflower; cover saucepan and simmer for about twenty-five minutes.
  7. Serve hot; garnish with parsley.