Root Vegetable and Pearl Barley Stovies
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Ingredients
- 150 g pearl barley
- 500 g potatoes
- 250 g swede
- 2 carrots
- 2 onions
- 700 ml vegetable stock
- 2 tbsp olive oil
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 357 kcal
- Protein
- 8.5 g
- Carbohydrate
- 55.1 g
- of which sugars
- 10.9 g
- Fat
- 7.9 g
- of which saturates
- 1.2 g
- Fibre
- 12.1 g
- Salt
- 1.41 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 pan and fry the chopped onions and carrots for 6 minutes until softened.
- 2
Rinse the pearl barley and add it to the pan with the vegetable stock and dried thyme.
- 3
Bring to the boil, then reduce to a simmer, cover and cook for 20 minutes.
- 4
Peel and chop the potatoes and swede into chunks and stir into the pan, then cover again and simmer for a further 20 minutes until the vegetables and barley are tender and the stock has thickened into a light gravy.
- 5
Check the seasoning and serve piping hot in bowls.
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