Cawl cennin a phersil (Parsley and leek broth)

    Cawl cennin a phersil (Parsley and leek broth)


    1 person made this

    About this recipe: A lovely old fashioned recipe from the valleys of south Wales. This leek and parsley broth was traditionally prepared for the miners' supper as it was both warming and nourishing. Serve the broth by itself and then the meat with the vegetables as a second course.

    Serves: 6 

    • 450g stewing beef
    • 450g neck of lamb
    • 2 teaspoons salt
    • 1L water
    • 3 carrots, roughly chopped
    • 2 parsnips, roughly chopped
    • 1 swede, peeled and roughly chopped
    • 4 leeks, sliced thickly
    • 1/2 bunch chopped fresh parsley

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. Combine all of the ingredients in a large casserole dish and simmer covered over a low heat for 3 to 4 hours. Strain and serve the broth first followed by the meat and vegetables.

    Adapt for the slow cooker

    This recipe is really easy to adapt for the slow cooker, just combine all of the ingredients in the slow cooker on the Low or Auto setting and cook for 6 to 7 hours.

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    Reviews in English (1)


    Da iawn! Lovely broth, so much flavour! Really liked how this recipe is both a starter and a main course. Totally lush!  -  24 Feb 2014

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