Crofters broth

    1 hour 45 min

    This is a vegetarian version of the traditional stew from Scotland with potatoes, Cheddar and fresh nettles. Be careful and wear gloves when you handle the nettles. They will lose their sting though, after boiling.

    2 people made this

    Serves: 8 

    • 25g (1 oz) butter
    • 1 large onion, chopped
    • 1 tablespoon flour
    • 1L (1 3/4 pt) stock or water
    • 3 large potatoes, diced
    • 1/2 a mangle, diced
    • salt and freshly ground black pepper, to taste
    • mixed herbs
    • 2 teaspoons tomato puree
    • 1 teaspoon Marmite®
    • 1 bunch fresh nettles
    • 150ml (1/4 pt) milk or cream
    • 225g (1/2 lb) grated Cheddar cheese

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Melt butter in a saucepan and fry onion gently. Remove from heat, stir in flour. Return to heat and gradually add stock. Add diced potatoes and mangle, seasoning, mixed herbs, tomato puree and Marmite®. Simmer for 30 minutes.
    2. After 30 minutes add finely chopped nettles. Simmer for another 60 minutes and add milk or cream. Serve with grated cheese.


    Mangle is a yellow-fleshed beetroot, with a milder flavour than the typical red variety. If you can't find mangle, don't substitute regular red beetroot; simply omit it from the recipe and you'll still have a wonderful dish!

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