Carpenter’s Winter Vegetable Casserole
Ingredients
- 2 onions - each cut into 6 wedges
- 3 carrots - cut into chunks
- 3 celery sticks - cut into chunks
- 400g sweet potato or swede - cut into chunks
- 1 ltr hot vegetable stock
- 2 garlic cloves - finely chopped
- 3 leeks (300g in total) - thickly sliced
- 150g pearl barley
- 2 tsp dried sage
- salt & pepper
- 3 tbsp coarsely chopped fresh flat leaf parsley to garnish
Instructions
Step 1
Preheat the oven to 180 deg C. Put the onions, carrots, celery, and sweet potato or swede in a large flameproof casserole. Pour in the stock and bring to the boil.Step 2
Add the garlic, leeks, pearl barley, sage and seasoning. Stir to mix the vegetables together. Cover and transfer to the oven to cook for about 1 hour or until the vegetables are just soft, and the barley is tender.Step 3
Sprinkle withe parsley ans serve. Thick slices of farmhouse bread are an excellent accompaniment.
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