At this time of year a warming baked stew is just what is needed to warm up. We always enjoy the sweet, earthy flavours that root vegetables add to a dish. Combined with pearl barley this makes a great winters meal.
Not only is this a delicious meal but it is also a quick and easy meal to prepare.
Here is this weeks Family Favourites recipe...
Seasonal Vegetables and Pearl Barley Bake
300g parsnips, cubed
300g carrots, halved and sliced
1 lg red onion, chopped
150g mushrooms, coarsely chopped
150g fennel, chopped
300g pearl barley
1.5lt vegetable stock
1 Knorr mixed herbs Flavour Pot
1tbsp olive oil
Pre heat the oven to 180C
1 - Heat the olive oil in a large pan
2 - Add the parsnips, carrots, onions, mushrooms and fennel to the pan and gently cook for 5 minutes
3 - Rinse the pearl barley and add to the pan, stir through and heat for 2 minutes
4 - Pour over the stock and stir in the Flavour Pot
5 - Bring to the boil
6 - Transfer to an oven proof dish, cover and bake for 40 minutes or until the pearl barley and vegetables have softened
Serve with fresh bread or simply as it is. I have called it "seasonal" vegetable bake as this is a dish which can be changed depending what vegetables are in season. In the summer replace the roots with peppers and courgettes. It can be tailored to your taste.