Vegetable Cawl with Herbed Potato Quenelles

A vegetable cawl recipe specifically created for St. David’s Day which is celebrated every year on the 1st March, in remembrance of the patron saint of Wales. As the Welsh say, “Do the little things” and nourish your body.

The recipe serves 6 bowls, as per the image, with 3 quenelles each.

100g/3.5oz celery stalks – diced
100g/3.5oz carrots – diced
100g/3.5oz onions – diced
2 pieces. bay leaf
21g/0.75oz parsley stems – finely chopped
1/2 tsp dried marjoram
1/2 tsp dried oregano
1.5 litres/quarts vegetable stock or water
For the Quenelles

400g/14oz potatoes – peeled, whole
100g/3.5oz potato flour
15g/0.5oz parsley leaves – finely chopped
15g/0.5oz garlic chives – finely chopped
60ml/2fl oz olive oil
1 tsp salt

View the full recipe at MyNytri Counter →