Vegetable Stew with Lemongrass

Lemongrass gives a delicious, tangy citrus flavour.
Ingredients
1 litre
Water
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1 tsp
Rock salt
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500 g
Potatoes In Cubes
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3
Carrots In Chunky Pieces
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250 g
Natural yoghurt
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2
Egg yolks
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2 tbsp
Wheat flour
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1
Tbsp Finely Chopped lemon grass
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2 tsp
Rock salt
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Freshly pepper
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500 g
Ham Strips
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5
Spring onions Cut In 3 cm Pieces
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200 g
Thawed Frozen Extra Fine peas
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240 g
Farm Stale Bread
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Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
If the sauce gets too thick add a little extra water.
