Whilst I’m trying really hard not to repeat dishes, there are some meals that have been so successful that I’m taking elements from a few favourites over the past year and combining them to create a whole new dish in the hope that Mathilde won’t notice. The root vegetable stew we had near the beginning of the year was such a hit that it needs reincarnating; this time with pearl barley in place of lentils and disguised as a hotpot, with sliced potatoes on top instead of incorporated into the dish.
I can’t ignore seasonal root veg at this time of year as it’s perfectly warming for the weather and also readily available and cheap. An absolute winner all round (I hope!)
- 100g pearl barley
- 1 x onion, finely chopped
- 4 x carrots, peeled and diced
- 4 x small parsnips, peeled and diced
- Half a swede, peeled and diced
- 1 x tbsp plain flour
- 1 x tsp dried mixed herbs
- 750ml veg stock
- 4 x good sized potatoes, peeled and finely sliced
Fry the onion in olive oil and begin to add the veg. Cover and cook over a low to medium heat for approx 10 minutes until they begin to soften.
Stir through a tbsp of flour to absorb any liquid. Add the pearl parley and pour in the stock. Bring to the boil and simmer for 10-15 minutes.
Cover with sliced potato (if in a suitable casserole dish that can go in the oven, or if not, transfer to an ovenproof dish). Brush the potato with olive oil and bake at 200C for 45-50 minutes, until the potatoes are crispy and golden.
Serve with green veg.