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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grate all the vegetables on the coarse side of the grater, or shred them coarsely in a food processor. | 2. Melt the butter in a large heavy saucepan, add the grated vegetables and cook over a gentle heat until they are softened and glistening. | 3. Pour in the stock and bring to the boil. | 4. Simmer, covered, for one hour until the vegetables are tender and the soup is slightly thickened. | 5. Taste for seasoning, adding nutmeg, salt and plenty of pepper. | 6. Stir in the cream, heat through and serve with freshly cut hearty brown bread and unsalted butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1			60.0	14.01	1.65	0.15
carrot	4			209.92	49.0496	4.7616	1.2288
turnip	2			34.16	7.8446	1.0979999999999999	0.122
swede	1			-	-	-	-
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
turkey broth	40	fluid		-	-	-	-
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
salt				-	-	-	-
pepper			ground	-	-	-	-
cream	5	fluid		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.