Winter root vegetable and barley pot recipe

  • Serves 4
  • 15 mins to prepare and 1 hr 35 mins to cook
  • 228 calories / serving
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Winter root vegetable and barley pot HERO

Wash the barley in cold water and drain, then place in a pan, cover with stock and simmer gently for one hour.

Heat the olive oil in a pan. Add the onion and garlic and sauté for five minutes on a low heat. Add to the pan with the cooked barley; also add the carrot, parsnip, swede and turnip and simmer for a further 15 minutes. Add the leeks, celery and spinach and simmer for a further 10 minutes. Finally add the peas and simmer for a further five minutes.

Garnish with a sprig of parsley and serve.

  • Ingredients

  • 200g pearl barley
  • 1.8 litres (3pt) chicken stock (using 2 cubes)
  • 2tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 carrot, chopped
  • 1 parsnip, chopped
  • ½ swede, chopped
  • ½ turnip, chopped
  • 1 leek, sliced
  • 2 sticks celery, sliced
  • 100g (3oz) frozen peas
  • 200g (7oz) frozen spinach
  • sprig of parsley, to garnish
  • Energy 965kj 228kcal 11%
  • Fat 5g 7%
  • Saturates 1g 5%
  • Sugars 20g 22%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 40g Protein 7.8g Fibre 11.4g


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