Season: Winter 

Warming Vegetable Casserole

Ingredients :

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

Method :

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).