Vickys Traditional Scotch Broth, GF DF EF SF NF
Vickys Traditional Scotch Broth, GF DF EF SF NF

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vickys traditional scotch broth, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Traditional Scotch Broth, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Vickys Traditional Scotch Broth, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook vickys traditional scotch broth, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Traditional Scotch Broth, GF DF EF SF NF:
  1. Prepare 125 grams scotch broth mix *
  2. Prepare 2 carrots, diced
  3. Make ready 1 turnip, diced
  4. Prepare 1 swede, diced
  5. Make ready 1 medium onion, diced
  6. Get 1/2 leek, diced
  7. Prepare 500 g neck of mutton or lamb
  8. Prepare 1750 ml vegetable stock
  9. Get 1 tbsp fresh chopped parsley
  10. Make ready to taste salt & pepper
Steps to make Vickys Traditional Scotch Broth, GF DF EF SF NF:
  1. Scotch broth mix consists of dried Pearl Barley, Yellow Split Peas, Marrowfat Peas, Green Split Lentils and Red Split Lentils with the barley being the most abundant in the mix and the red lentils the least - 50g pearl barley (you can use white rice instead for a gluten-free option), 25g yellow split peas, 25g marrowfat peas, 15g green split lentils, 10g red split lentils
  2. Soak the broth mix overnight in cold water
  3. Put the vegetables, meat and stock in a large pan and bring to the boil. Skim off any fat with a slotted spoon then reduce heat to a simmer
  4. Simmer for 30 minutes, then add the pre-soaked broth mix and continue to simmer for another 60 - 70 minutes until the meat is falling off the bone
  5. Remove the meat and pull apart with 2 forks. Add back to the pan discarding the bones. Stir in the parsley, season and serve
  6. You can also use beef or chicken but mutton is the traditional choice
  7. Substitute barley for rice if cooking for a gluten-free diet

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