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Cawl (Bacon And Root Vegetable Stew)
Ingredients
- 1 x 8 ounces sla bacon, rind removed, cut crosswise into 1/2-inch-thick slices, then cut into 1/2-inch-wide pcs
- 2 sm Leeks
- 3 med Parsnips, peeled, minced
- 2 x Russet potatoes, peeled, minced
- 1 lrg Onion, minced
- 1 sm Turnip, peeled, minced
- 1 x Bay leaf
- 2 can Beef broth, (14 1/2-oz)
- 2 can Low-salt chicken broth, (14 1/2-oz)
- 1/2 sm Head green cabbage, minced (about 4 c.) Minced fresh parsley
Directions
- Cook bacon in heavy large pot over medium heat till fat is rendered, about 8 min. Using slotted spoon, remove bacon and reserve. Cut green part off leeks and reserve. Halve leeks lengthwise, then slice crosswise. Add in sliced leeks, parsnips, potatoes, onion, turnip and bay leaf to pot and cook till vegetables begin to soften, stirring frequently, about 15 min. Add in beef broth, chicken broth and cabbage and bring to boil. Reduce heat and simmer 20 min. Return bacon to pot and cook 10 min longer. Season with salt and pepper.
- (Can be prepared 1 day ahead. Cover and chill. Bring to simmer before serving.) Thinly slice pale green part of reserved leeks.
- Ladle stew into bowls. Top with sliced leeks and parsley and serve.
- Serves 6.
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