Galician broth Preparation

Cut the potatoes into small pieces. Put two cooking pots with water on to boil and add the bones and butter beans to one of them add salt to taste.


When they are half-cooked, remove the bones and add the potatoes without removing from the flame.


Place the parsnip tops in the other cooking pot to eliminate any sourness, when it riches its boiling point remove and add them with the animal fat to the cooking pot with the potatoes and beans.


Leave everything to simmer until it is well-cooked and add salt to taste.


This recipe can be enhanced with more pork and spicy sausage.

Serves 4
Preparation time: 40 min
Difficulty: Medium

  • 3l of water

    1 fresh bone of cured ham or pork shoulder

    1 beef bone (preferably with marrow)

    1 jar of  butter beans

    25 g of animal fat

    1 bunch of parsnip tops

    1kg of potatoes

    Salt

     
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