Dish

Brose

Brose is a thick porridge made with oatmeal and water. It is usually served with a side of butter or honey for added flavor. The dish is often eaten for breakfast and is a staple food in Scotland. Brose is also sometimes served as a snack or light meal.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Scottish cuisine

Porridge

Origins and history

Brose has been a staple food in Scotland for centuries. It is believed to have originated from the Celtic people who lived in the region. The dish has evolved over time and is now a popular breakfast food in Scotland.

Dietary considerations

Brose is a vegetarian dish and is high in fiber and protein. It is also gluten-free if made with gluten-free oatmeal.

Variations

There are many variations of Brose depending on the region and the cook. Some people add milk or cream to the porridge for added creaminess. Others add spices such as nutmeg or cinnamon for added flavor.

Presentation and garnishing

Brose is usually served in a bowl with a side of butter or honey. It is often garnished with fresh berries or fruit.

Tips & Tricks

To make Brose, it is important to stir the oatmeal constantly to prevent lumps from forming. It is also important to cook the porridge slowly over low heat to ensure it is thick and creamy.