Devonshire Vegetable Stew

Ingredients

While the original Cambodian Samlor Kako is a spicy and tangy soup, the Devonshire Vegetable Stew takes a milder and heartier approach. The spices and flavors are adapted to suit the taste preferences of the Devon cuisine, focusing on the natural sweetness and earthiness of the vegetables. The use of local produce and traditional cooking techniques further distinguishes this dish as a Devonshire specialty. We alse have the original recipe for Samlor kako, so you can check it out.

• 2 large potatoes, peeled and cubed (450g / 1lb) 2 large potatoes, peeled and cubed (450g / 1lb)
• 2 carrots, peeled and sliced (200g / 7oz) 2 carrots, peeled and sliced (200g / 7oz)
• 1 leek, sliced (150g / 5oz) 1 leek, sliced (150g / 5oz)
• 1/4 small cabbage, shredded (200g / 7oz) 1/4 small cabbage, shredded (200g / 7oz)
• 1 onion, diced (100g / 3.5oz) 1 onion, diced (100g / 3.5oz)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
2. 2.
   Add the potatoes, carrots, leek, and cabbage to the pot. Stir well to combine the vegetables.
3. 3.
   Pour in the vegetable broth and add the bay leaf, dried thyme, and paprika. Season with salt and pepper to taste.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the vegetables are tender.
5. 5.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
6. 6.
   Serve the Devonshire Vegetable Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Ensure the potatoes are evenly cubed to ensure even cooking.
• Leek — Thoroughly wash the leek to remove any dirt or sand trapped between the layers.
• Cabbage — Shred the cabbage finely for a pleasant texture in the stew.

Tips & Tricks

• For a richer flavor, you can add a splash of Worcestershire sauce or balsamic vinegar to the stew.
• Feel free to customize the vegetable selection based on seasonal availability.
• Serve the stew with a crusty bread or a side of mashed potatoes for a more substantial meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Devonshire Vegetable Stew in warm bowls, accompanied by freshly baked bread. Sprinkle some chopped parsley on top for a pop of color and freshness.

Presentation advice

To enhance the presentation, consider serving the stew in individual bread bowls. Hollow out small round loaves of bread, ladle the stew into them, and garnish with parsley.