Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Hearty Vegetable & Barley Hot Pot
As we inch towards Spring, there's still time for one more warming, wintry hot pot that's bursting with root veg, sweet leeks, a handful of pearl barley and a touch of fragrant winter herbs. Gather round and warm your hands (and bellies) with a bowlful of this super stew.
1 comment
Ingredients
- 1 onion
- 1 leek
- 3 celery sticks
- 300g carrots
- 400g parsnips
- 1kg potatoes
- 2 garlic cloves
- 1 vegetable stock cubes
- 400g chopped tomatoes
- 50g tamari
- 75g pearl barley
- 1 bouquet garni
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 3 tbsp water
- 1 ltr boiling water
Prep: 20 mins | Cook: 50 mins
Method
1. Peel and finely chop the onion. Trim the roots and top 3cm off the leek. Halve it and rinse out any grit. Finely slice it. Trim the dry ends off the celery sticks and finely slice them.
2. Put a large pan over a medium-low heat. Warm for 1 min, then add 2 tbsp oil and the chopped veg. Season with a pinch of salt and pepper. Cook for 10 mins, stirring occasionally, till the veg started to soften and brown.
3. While the veg sweat, trim the carrots, peel and thickly slice them on the diagonal. Trim and peel the parsnips. Chop them into 2cm thick chunks. Stir the carrots and parsnips into the veg with 3 tbsp water and fry for another 8 mins, stirring occasionally.
4. While the veg fry, peel and chop the potatoes to match the parsnips. Peel and crush the garlic. Crumble the stock cube into a jug and stir in 1 ltr boiling water.
5. Stir the potatoes and garlic into the veg. Pour in the stock. Tip in the tin of tomatoes and add the tamari. Swirl in the pearl barley and drop in the bouquet garni. Pop on a lid (use a baking tray to cover the pan if you don't have a lid), turn up the heat and bring to the boil.
6. When the hot pot is boiling, turn the heat down so it's gently simmering. Simmer for 30 mins till the potatoes and pearl barley are tender. Taste and adjust the seasoning. Fish out the bouquet garni and ladle the hot pot into warm bowls to serve.
7. Tip:
The hot pot will keep for up to 3 days in the fridge, or you can freeze it for up to 3 months. Divide the stew into individual portions, cool then chill or freeze. Defrost thoroughly and make sure you reheat it so it's piping hot before eating.
8. Tip: This hearty hot pot is delicious by itself, or serve it with a chunk of crusty bread for dunking. If you'd like to add meat, try frying unsmoked lardons with the onion and leek or add shredded cooked chicken with the pearl barley (this is a great way to use up leftover roast chicken).
You'll need to log in to leave a rating & comment
Stephg
This was a nice hearty meal. I used a selection of root veg - one parsnip, a swede, turnip and less potatoes (as thought it a bit too much with the pearl barley) handful of carrots. I didn’t have tamari so used 3tbsp of light soy sauce (couldn’t understand why it stated 50g for a sauce instead of ml) and added a sprig of fresh tyme - really enjoyed with a pile of green veg