Waterblommetjie bredie

By admin
27 July 2011

Christine Miggel of Vredendal sent us a recipe for green bean bredie but because waterblommetjies are in season we used this delicious Boland delicacy instead.

Serves 4-6

Preparation time: 15 min

Cooking time: 1-1½ hours

1 kg lamb shanks, cut into pieces

15 ml (1 T) cake flour

15 ml (1 T) oil

2 onions, finely chopped

salt and freshly ground black pepper

200 ml meat stock

20-30 ml (4-6 t) fresh lemon juice

6 medium-sized potatoes, peeled and cut into pieces

500 g fresh waterblommetjies

extra lemon juice and zest

Dust the meat with the flour, shaking to remove the excess.

Heat the oil in a pan and brown the meat in batches.

Remove the meat from the pan and fry the onions until soft and fragrant.

Return the meat to the pan and season with salt and freshly ground black pepper.

Add the meat stock and lemon juice and stir until everything is well blended.

Cover and simmer for about 30 minutes.

Add the potatoes and simmer for another 30 minutes.

Add the water blommetjies and simmer for 10-15 minutes or until they’re done but still firm.

Season with salt, freshly ground black pepper and lemon juice and zest.

Serve with rice and roasted pumpkin.

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