Pearl Barley and Roasted Root Vegetable Bowl
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Ingredients
- 200 g pearl barley
- 2 parsnips
- 2 carrots
- 200 g swede
- 500 ml vegetable stock
- 2 tbsp olive oil
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 316 kcal
- Protein
- 6.8 g
- Carbohydrate
- 44.7 g
- of which sugars
- 8 g
- Fat
- 7.9 g
- of which saturates
- 1.2 g
- Fibre
- 12.9 g
- Salt
- 1.02 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 oven to 200C (180C fan, gas 6). Peel and chop the parsnips, carrots and swede into chunks, toss with the olive oil and dried thyme, and roast on a large tray for 25-30 minutes until tender and golden.
- 2
Meanwhile, rinse the pearl barley and simmer in the vegetable stock for 25-30 minutes until tender, then drain any excess liquid.
- 3
Spoon the barley into bowls.
- 4
Top with the roasted root vegetables.
- 5
Season to taste and serve.
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