Vegetarian Cawl

A vegetarian version of the Welsh classic! This one is more by-the-vibes than most recipes, if it looks and smells good then the quantities are probably right! I found rosemary is excellent to evoke a lambish taste, and plenty of butter gives it that hearty mouthfeel you want out of a traditional stew.

Ingredients

• Potatoes, cut into chunks
• Carrots, 2-3, sliced into circles
• Leeks, 2, washed and sliced
• 500ml vegetable stock
• 100ml cider
• Lots of butter
• Onion, 1, sliced
• Herbs to taste (rosemary esepcially recommended)

Method

1. Place a good amount of butter in a large saucepan on a medium heat.
2. Add onions, leeks, and carrots to pan and fry until soft, ~5 minutes.
3. Add stock and stir.
4. Add herbs, especially if fresh to ensure a good texture (rosemary stays tough if not cooked a bit).
5. Add potatoes and boil at a medium heat for 20 minutes.
6. If a thicker stew is preferred, mash some potato against the side of the pan.
7. Serve with (very) buttered bread and hard cheese (Caerphilly or cheddar recommended).