Recipe

Irish stew with carrot-top salsa verde

Give this classic stew a fresh twist.

  • 2 hrs 20 mins cooking
  • Serves 4
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Using every part of the vegetable is a positive, for both your wallet and for the environment. By using the carrot tops in our salsa verde recipe we not only stop them ending up in the bin, but it also adds a nice fresh element to top off this meaty Irish stew.

Ingredients

  • ⅓ cup (80ml) olive oil
  • 1 kilogram (2 pounds) boned lamb neck, cut into 5cm (2-inch) pieces
  • 1 medium onion (150g), chopped
  • 1 trimmed celery stalk (100g), chopped finely
  • 3 cloves garlic, crushed
  • 1.25 litres (5 cups) chicken stock
  • 400 grams (12½ ounces) baby (dutch) carrots with tops, trimmed, tops reserved
  • 1 medium swede (225g), cut into six wedges
  • ½ cup (70g) roasted hazelnuts, chopped coarsely
Carrot-top salsa verde
  • 1½ cups loosely packed fresh flat-leaf parsley leaves
  • 1½ tablespoons fresh lemon thyme leaves
  • 1 tablespoon drained capers
  • 1 small clove garlic, crushed
  • 1 teaspoon brown sugar
  • ½ cup (125ml) extra virgin olive oil
  • 1½ tablespoons white wine vinegar

Method

Irish stew with carrot-top salsa verde
  • 1
    Heat 2 tablespoons of the oil in a large heavy-based saucepan over high heat; cook lamb, in batches, for 5 minutes, turning occasionally, until browned all over. Remove from pan. (If the base of the pan starts to burn, add 2 tablespoons water and stir to lift meat sticking to base of the pan.)
  • 2
    Reduce heat to medium, add remaining oil to pan; cook onion, celery and garlic, stirring occasionally, for 10 minutes or until softened. Return lamb to pan, add stock; bring to the boil. Reduce heat to low; cook, covered, for 2 hours or until meat is tender.
  • 3
    Meanwhile, wash reserved carrot tops; you need ½ cup firmly packed tops for salsa verde, and some extra to serve.
  • 4
    Make carrot-top salsa verde.
  • 5
    Increase pan heat to high; return to the boil. Add carrots and swede; simmer, uncovered,
    for 15 minutes or until liquid has thickened slightly. Season. Serve stew topped with hazelnuts and salsa verde.
Carrot-top salsa verde
  • 6
    Blend or process ingredients with reserved ½ cup carrot tops (from step 3) until well combined; season to taste. Refrigerate until needed.

Notes

Storing baby carrots with the leaves attached reduces their keeping time dramatically. Cut the tops off as soon as you can. Wrap the tops in damp paper towel; refrigerate until needed

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