Modern Irish Vegetable and Barley Stew with Kale
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Ingredients
- 150 g pearl barley
- 2 parsnips, cubed
- 200 g swede, peeled and diced
- 2 carrots, sliced
- 150 g kale, chopped
- 1000 ml vegetable stock
- 1 soda bread
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 346 kcal
- Protein
- 9.2 g
- Carbohydrate
- 48.8 g
- of which sugars
- 10 g
- Fat
- 8.6 g
- of which saturates
- 1.3 g
- Fibre
- 13.4 g
- Salt
- 2.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the parsnips, swede and carrots for 10 minutes.
- 2
Stir in the pearl barley and vegetable stock, bring to a simmer and cook for 30 minutes.
- 3
Add the kale and cook for a further 5-6 minutes until wilted and the barley is tender.
- 4
Season with black pepper.
- 5
Serve in deep bowls with thick slices of soda bread.
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