Monday, March 7, 2016

Scotch "Broth"

There is nothing brothy about this traditional Scottish stew.  It's thick and hearty and total comfort food.  It makes a ton, so it's easy to freeze or half.  I know it looks amazingly simple, but the flavor combination (especially with the addition of the liquid smoke) is surprisingly deep.

Scotch "Broth"
serves 8-10 (16-18 cups)

  • rounded 1/2 cup each: barley, red or green lentils, split peas
  • 1 large onion, chopped
  • 1 TBLS minced garlic
  • 1 1/2 cups chopped celery
  • 1 1/2 cups grated carrot
  • 3 cups cauliflower florets (or a 12oz bag frozen)
  • 3 cups cubed white sweet potato (or regular white potato)
  • 9-10oz frozen chopped spinach or kale
  • 8-9 cups water/broth mixture
  • optional: liquid smoke to taste (a few shakes)
  • salt and pepper to taste
-- Soak barley, lentils, and split peas 1 hour in a large bowl covered with water.  Drain and rinse.
-- Combine everything in a large pot, bring to a boil, reduce heat, cover and simmer 30-45 minutes.
-- Crockpot: combine everything.  High for 4 hours.

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