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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vickys traditional scotch broth, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Traditional Scotch Broth, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Vickys Traditional Scotch Broth, GF DF EF SF NF is something that I’ve loved my whole life.

To get started 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. Get 125 grams scotch broth mix *
  2. Make ready 2 carrots, diced
  3. Prepare 1 turnip, diced
  4. Get 1 swede, diced
  5. Take 1 medium onion, diced
  6. Take 1/2 leek, diced
  7. Take 500 g neck of mutton or lamb
  8. Make ready 1750 ml vegetable stock
  9. Make ready 1 tbsp fresh chopped parsley
  10. Prepare to taste salt & pepper
Instructions 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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