Nutritional Info

Nutrition Facts

Serving Size 1 (427g)

Calories 787
Calories from Fat 245 (31%)
Amount Per Serving %DIV
Total Fat 27.2g 42%
Saturated Fat 10.7g 54%
Monounsaturated Fat 12.5g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 180.9mg 60%
Sodium 1045mg 45%
Potassium 4015.2mg 85%
Total Carbohydrate 59.7g 20%
Dietary Fiber 10.5g 42%
Sugars 6.8g
Protein 73.3g 147%

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Recipe Description
Turnips, sometimes harsh when cooked in other ways, acquire a sweet, nutty flavor in this hearty broth of Scottish origin.
Prep time
20 min
Cook time
1 hr 25 min
Ready In
1 hr 45 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  black pepper
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  dried thyme, crumbled
1/2 Cup(c)  medium pearl barley
2   medium stalks celery, coarsely chopped
1   large all purpose potato, peeled and cut into 1/2 inch cubes
2   medium carrots, peeled and thickly sliced
1 Pound(lb)  rutabaga or turnips, peeled and cut into 1/2 inch cubes
3 Cup(c)  water
4 Cup(c)  beef stock or broth
3 Cup(c)  leftover roast lamb or beef, diced
2   large yellow onions, coarsely chopped
2 Tablespoon(T)  vegetable oil


Heat the oil in a 6 quart Dutch oven over moderate heat for 1 minute. Add the onions and saute, stirring frequently, for 10 minutes, or until very soft. Add the lamb, stock and water, and bring to a simmer. Adjust the heat so that the liquid bubbles gently, then cook, uncovered, for 10 minutes. Skim all foam from the surface and discard. Add the rutabaga, carrots, potato, celery, barley, thyme, salt and pepper. Simmer, uncovered, for 45 minutes to 1 hour, or until the barley is tender.

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