8 oz (225 g) Jerusalem artichokes
1 lb (450 g) carrots, pared
8 oz (225 g) turnips, peeled
2 onions, skinned, or 2 leeks, cleaned
2-3 sticks of celery, trimmed
1/2 small cabbage, washed
1 rasher of bacon, rinded and chopped
1/3 cup (75 g) dripping (fat from roasted meat) or butter
bouquet garni
brown stock or water
salt and pepper
4 oz (100 g) macaroni, in small pieces
chopped parsley
grated cheese
1 lb (450 g) carrots, pared
8 oz (225 g) turnips, peeled
2 onions, skinned, or 2 leeks, cleaned
2-3 sticks of celery, trimmed
1/2 small cabbage, washed
1 rasher of bacon, rinded and chopped
1/3 cup (75 g) dripping (fat from roasted meat) or butter
bouquet garni
brown stock or water
salt and pepper
4 oz (100 g) macaroni, in small pieces
chopped parsley
grated cheese
method
1. Peel the artichokes, cut them into slices and then strips and keep in water to which 10 ml (2 tsps) lemon juice has been added to prevent discoloration.
2. Cut the rest of the vegetables (except the cabbage) into fairly small pieces.Coarsely shred the cabbage.
3. Fry the bacon lightly, add the fat and when it is melted, fry the vegetables (except the cabbage) for about 10 minutes, until soft but not coloured. Add the bouquet garni and enough stock or water to cover.
4. Season well, cover and simmer for 3/4 - 1 hour.
5. Add the cabbage and macaroni and cook for a further 20-30 minutes, adding more liquid as required.
6. When all the ingredients are soft, remove the bouquet garni and re-season if necessary.
6. Serve sprinkled with freshly chopped parsley and grated cheese.
2. Cut the rest of the vegetables (except the cabbage) into fairly small pieces.Coarsely shred the cabbage.
3. Fry the bacon lightly, add the fat and when it is melted, fry the vegetables (except the cabbage) for about 10 minutes, until soft but not coloured. Add the bouquet garni and enough stock or water to cover.
4. Season well, cover and simmer for 3/4 - 1 hour.
5. Add the cabbage and macaroni and cook for a further 20-30 minutes, adding more liquid as required.
6. When all the ingredients are soft, remove the bouquet garni and re-season if necessary.
6. Serve sprinkled with freshly chopped parsley and grated cheese.
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