Remove as much fat as possible from the meat. Place the meat in a large saucepan and cover with the water. Bring to the boil and skim any fat from the surface of the liquid. Shell the peas and beans. Peel and dice the carrot, onion and turnip. Add the vegetables, except the cauliflower, to the meat. Season. Cover the saucepan and simmer slowly for 3 hours. 30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan. Serve hot decorated with sprigs of parsley. From:Country Cookery - Recipes from Wales by Sian Llewellyn.
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|Serving Size: 1 Serving (2608g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 25 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 449.2mg||15 %|
|Potassium 2318.4mg||61 %|
|Total Carbohydrate 91.6g||27 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 71.9g|
|Protein 32.9g||47 %|
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Calories per serving: 492
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