Blind veggie scouse

A staple dish of root vegetables and pickled onions. Delicious!

A close-up of chopped vegetables coated in seasoning, including orange carrot pieces, sliced potatoes, and small whole red onions. The vegetables are mixed together and covered in herbs and spices, ready for cooking.

Scouse is really easy to make. It's an adaptable dish that anyone can enjoy, meat eaters and vegetarians alike!

One of the reasons why we love scouse is because you can play around with the quantities to make as much or as little as you like! We suggest adopting the ratio of one vegetable per person.

Ingredients
Method

2 large onions
500g swede
500g potatoes
250g carrots
250g sweet potatoes
cooking oil
water
pickled beetroot or pickled red cabbage

Clean and peel the swede, onions, potatoes and the carrots – keep the peel and chuck it in a big pot.
Pour a kettle full of boiling water over the peel and stick on the hob on a high heat.
Cut the swede, carrots and onions up into nice big chunks.
Cut most of the potatoes into nice big chucks, but pick a few to slice very thinly – these’ll break down and thicken the gravy.
Grab another big pot, stick it on the hob, add a drop of cooking oil
Add the onion and heat for a minute or so until soft.
Add the rest of the veggies. Throw in some salt and pepper and stir!
Add enough of the boiling peel water to cover the veggies. Don’t add the peel though. Pour it through a sieve.
Bring the main scouse pot to a boil, then turn down the heat and allow to bubble away with no lid on for three hours until it reaches your desired thickness, stirring occasionally.

Ingredients

2 large onions
500g swede
500g potatoes
250g carrots
250g sweet potatoes
cooking oil
water
pickled beetroot or pickled red cabbage

Method

Clean and peel the swede, onions, potatoes and the carrots – keep the peel and chuck it in a big pot.
Pour a kettle full of boiling water over the peel and stick on the hob on a high heat.
Cut the swede, carrots and onions up into nice big chunks.
Cut most of the potatoes into nice big chucks, but pick a few to slice very thinly – these’ll break down and thicken the gravy.
Grab another big pot, stick it on the hob, add a drop of cooking oil
Add the onion and heat for a minute or so until soft.
Add the rest of the veggies. Throw in some salt and pepper and stir!
Add enough of the boiling peel water to cover the veggies. Don’t add the peel though. Pour it through a sieve.
Bring the main scouse pot to a boil, then turn down the heat and allow to bubble away with no lid on for three hours until it reaches your desired thickness, stirring occasionally.