Melt the butter in a large saucepan and add the onions. Cook over a gentle heat for a few minutes until they have softened slightly. Add the carrots and parsnip and cook, gently for a further 5 minutes. Add the potatoes and stock and season with salt and pepper. Mix well and bring the stock up to the boil.
Turn the heat down to as low as possible and put on a tight fitting lid. Cook for 2 hours, checking occasionally to ensure they are not sticking and burning.
Note: Instead of cooking on the hob it is possible to cook in a low oven instead. (150C/fan oven 130C/ gas mark 3)
A delicious veggie take on a Scottish classic.
- 55g butter
- 2 large onions, sliced
- 2 large carrots, peeled and sliced
- 1 parsnip, peeled and sliced, (optional)
- 900g potatoes, peeled and thickly sliced
- 150mls vegetable stock
- Salt and pepper
- Serve with 3 Nairn's organic oatcakes