Winter barley and vegetable casserole
Recipe by Gillian Leahy
Slimming World
A WORD FROM THE CHEF
This is a delicious winter warmer recipe that’s full of goodness and flavour and low in calories. It takes just over two hours to prepare.
INGREDIENTS
(Serves 4)
Two large onions, peeled and cut into thick wedges
Two sweet potatoes, peeled and cut into large bite-sized pieces
Two carrots, peeled and cut into large bite-sized pieces
Two medium turnips, peeled and quartered
200g swede, peeled and cut into large bite-sized pieces
One litre vegetable stock (suitable for vegans)
Two garlic cloves, peeled and finely chopped
Two leeks, thickly sliced
150g dried pearl barley
2tsp dried sage
Chopped fresh flat-leaf parsley, to serve
METHOD
Preheat the oven to 180°C/Gas 4.
Put the onions, sweet potatoes, carrots, turnips and swede into a large flameproof casserole dish and pour over the stock.
Place over a high heat and bring to the boil.
Add the garlic, leeks, barley and sage and season well.
Cover with a lid, transfer to the oven and cook for about 90 mins or until the vegetables are soft and the barley is tender.
Remove from the oven and sprinkle over the parsley just before serving.
ABOUT THE CHEF
Gillian Leahy is the Slimming World consultant for the Virginia area. Her group sessions take place on Wednesdays in Virginia Rugby Club at 9:30am, 5.30pm and 7pm.
Contact Gillian on 086-3682507
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