Go Back
–+ servings
This homemade Scottish vegetable stew is just the thing to warm you up on a chilly evening. And, it's even better when served with thick slices of farmhouse bread!
Print

Scottish Vegetable Stew

This homemade Scottish vegetable stew is just the thing to warm you up on a chilly evening. Great when served with thick slices of farmhouse bread!
Course Dinner
Cuisine Scottish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 137kcal
Author Neil

Equipment

Ingredients

  • 2 onions sliced
  • 3 carrots chopped into chunks
  • 3 celery sticks chopped into chunks
  • 400 g turnip swede, cut into chunks
  • 1 litre vegetable stock
  • 300 g leeks thickly sliced
  • 100 g chopped Kale stalks removed
  • Freshly ground salt and pepper
  • 3 tablespoon chopped fresh parsley to garnish
Metric - US Customary

Instructions

  • Preheat the oven to 180ºC.
  • Put the onions, carrots, celery and turnip in a large ovenproof casserole dish. Pour in the stock and bring to the boil.
  • Add the leeks, kale and seasoning. Stir to mix the vegetables together. Cover and transfer to the oven to cook for about 1 hour until the vegetables are just soft, stirring halfway during.
  • Sprinkle with the parsley and serve with slices of crusty farmhouse bread.

Nutrition

Calories: 137kcal | Carbohydrates: 30.7g | Protein: 4.5g | Fat: 0.9g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 187.5mg | Fiber: 7g | Sugar: 12.6g | Vitamin A: 3250IU | Vitamin C: 94.9mg | Calcium: 160mg | Iron: 2.7mg