2 med red onions, cut into wedges
3 celery sticks, sliced
3 large carrots, diced into chunks
3 – 4 leeks, sliced
3 garlic cloves, finely chopped or crushed
2 tblspns rapeseed oil
400g swede, cut into chunks
2 tspn dried sage
1 ½ – 2 pints vegetable stock
150g pearl barley
salt and pepper
Pre-heat the oven to 180deg C (gas mark 4).
Place the rapeseed oil, onions, celery, leeks and garlic in a pan and saute on medium heat for 5 – 10 mins. Add the carrots and swede, pour in the stock and bring to the boil. Add the pearl barley, sage and seasoning. Mix together and place in an oven-proof casserole dish.
This casserole is seasonal and you can add or interchange with so many other vegetables, including parsnips, butternut squash, courgettes, peppers, etc.
Cook for approx. 1 hour or until the vegetables and barley are tender. (Alternatively, the casserole can be cooked in a slow cooker or on a low heat on the hob, stirring occasionally).