Carrot Bredie

Carrot Bredie


  • 1 onion, chopped
  • 1 Tablespoon oil
  • 8 carrots, washed, scraped, and chopped
  • 2 potatoes, washed, scraped, and chopped
  • Pinch of salt
  • Pinch of black pepper
  • 1 cup water


  1. Measure the oil into a skillet, and heat over medium heat.
  2. Add the chopped onion, and cook until the onion is golden brown.
  3. Add the vegetables and the seasoning.
  4. Add the water and stir. Bring the mixture to a boil.
  5. Reduce the heat and place a cover on the pot, but leave it ajar, to allow steam to escape.
  6. Let the bredie simmer until the water has evaporated and the vegetables are soft. Remove from heat and mash.
  7. Serve immediately with a little butter stirred in.

Serves 8 to 10 as an  accompaniment or 2 as a main course.




3 thoughts on “Carrot Bredie

  1. Suki x

    This sounds delicious I will give it a try!
    Thanks for your comment about the photo, It should be good it was taken on New Years Eve by my Grandson Rory aged 8 and I had Grandaughter Hannah aged 6 on my lap, we were baby sitting and Hannah can party for England! Still awake at 12.30. Rory was asleep by 9.30!
    All the seed are starting to sprout so should have a good crop this summer and will reserve the carrotts for the bredie
    Love suki x

  2. Kenneth

    Well, I rattled some pots and pans last night and tried this, however, instead of peeling and chopping I just washed then grated, allowed to simmer gently for a while and  instead of stirring in butter I used the raw yolk of a egg, it went well with the chicken I thought.
    Must try it again sometime.
    Anyone fancy washing some pots and pans.?


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