Wednesday, 17 December 2014

Seasonal Vegetables and Pearl Barley Bake - Family Favourites

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.

Enjoy x

Tasty Tuesdays on


  1. Have to say that I would never associate Pearl Barley for stew. I used them to boil barley drink for cleansing body and 'cooling' effect than cooking. I love the drink but I hate eating the barley afterwards.

  2. Mmm that looks lovely! I used to love pearl barley before being gluten-free. I could use millet or buckwheat or quinoa though so all is good! Have a super Christmas!

  3. Oh yum! Love pearl barley in soups but trying this! Thanks for linking up to #tastytuesdays


Thank you for your comments I do love to hear what you think and try to reply to as many as I can x