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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes. | 2. Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours. | 3. Skim fat from the liquid, if needed. | 4. Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes. | 5. Serve stew with bread and butter, and a piece of good cheddar cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lamb stew meat	1		cut	403.4676	0.0	89.7602	2.2667
russet potato	2		peeled chopped	-	-	-	-
turnip	2		peeled chopped	68.32	15.6892	2.1959999999999997	0.244
parsnip	2		peeled chopped	-	-	-	-
carrot	2		peeled chopped	59.04	13.7952	1.3392	0.3456
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
water	6	cups		0.0	0.0	0.0	0.0
leek	2		washed trimmed sliced	-	-	-	-
flat leaf parsley	1/4	cup	chopped	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.