Wombok Creamy Stew

Name: Wombok Creamy Stew
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 1/2 Wombok; 2-4 slices Bacon; 1 tablespoon Oil; 2 cups Soup Stock *Chicken or Vegetable; Bay Leaf 1; 1-2 cups Milk; 2 tablespoons Parmesan Cheese *grated; 30 g Butter about; 3 tablespoons Plain Flour; Salt & Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

It’s Spring in Melbourne but we are having many cold days. On an unusual cold day like today, I want warm soup or stew. My ‘Wombok Stew’ is very comforting and delicious, yet so easy to prepare. Sometimes I add carrots and potatoes. Creamed corn is another good addition, too.

Hiroko Liston @hirokoliston

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Ingredients

4 to 6 servings

1/2Wombok
2-4 slicesBacon
1 tablespoonOil
2 cupsSoup Stock *Chicken or Vegetable
Bay Leaf 1
1-2 cupsMilk
2 tablespoonsParmesan Cheese *grated
30 gButter about
3 tablespoonsPlain Flour
Salt & Pepper

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Steps

1

Place Butter in a small bowl, cover and heat in microwave at medium power to melt. Add Plain Flour and mix well to make paste. You can do this process using a saucepan.
2

Wash Wombok and cut about 2cm width. Cut Bacon about 2cm width.
3

Heat Oil in a pot over medium heat, cook bacon slightly, then add thick parts of Wombok. When the thick parts of Wombok started softening, add the rest of the Wombok and cook for a few minutes.
4

Add Soup Stock and Bay Leaf. When Wombok are tender, add Milk and Parmesan, then Salt & Pepper to taste. Do not boil, just keep simmering.
5

Add some soup from the pot to the butter mixture and mix to thin the paste, then add this butter mixture to the stew. Gently stir until the soup is thickened.