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Cavolo nero Scotch broth
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1 onion, roughly chopped
1 leek, sliced
1 stick celery, finely sliced
300g carrots, cut into 1cm dice
200g parsnips, cut into 1cm dice
75g Waitrose Love Life Pearl Barley
1.2 litre Cooks’ Ingredients Vegetable Stock, hot
1 tbsp Dijon mustard
200g pack Waitrose Cavolo Nero, finely shredded
Grated Parmigiano Reggiano, to serve
1. Heat the butter in a large saucepan and gently cook the onion, leek and celery for 5 minutes until starting to soften.
2. Add the carrots and parsnips and cook for a further 5 minutes. Add the pearl barley and then pour over the hot stock and simmer for 30 minutes without the lid on, until the barley and vegetables are tender.
3. Stir in the mustard and cavolo nero and cook for 5 minutes until tender. Ladle into bowls and serve with Parmigiano Reggiano sprinkled and a good grinding of black pepper.
Vary the vegetables used in this recipe – try adding peas or sliced green beans.
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