Nutrition and extra info
Nutrition: Per serving (6)
Ingredients
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Swede
sw-ee-d
A member of the cabbage family, the swede is often confused with the turnip, though they look…
Carrot
ka-rot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Celery
sell-er-ee
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
Potato
po-tate-oh
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
Method
Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you’re using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread
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