Recipe #3: Scotch Broth



Leftover vegetables in the fridge? Make it into Scotch Broth, keep in it the fridge and it's perfect as a quick lunch or light dinner when you're in a rush.


Ingredients: 
  • Couple of carrots
  • Couple of parsnips
  • One onion
  • 1 quater of a swede
  • One leek
  • One vegetable stock cube

Step one: Dice all your vegetables up and finely chop your onion


Step two: Add it all to a pan and put enough boiling water to cover the vegetables and put your stock cube in





Step three: Bring it all to the boil and gently simmer for around an hour, add more water if needed



You can keep this in a sealed container in the fridge for a couple of days, easy lunch when you can't really be bothered to make anything.

Eat in the winter snuggled up in a blanket with a slice of chunky home made bread!

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