If you have finished the thanksgiving feast and feeling stuffed from leftovers, now in the need of some winter warmth and vegetable goodness, well this is just the dish.
Ingredients & Quantities (Serving size - 12 portions)
360g Diced Onions
320g Carrots, sliced
200g Celery Stalks, sliced
320 Squash, 2 cm cubes
2000ml Veg stock
½ tsp Salt/pepper
4 Bay leaves
200g Frozen peas
100g Green Beans
2 tbls Rosemary
2 tbls Parsley
90g Salted Butter
Join the Waitlist
Dice the onions and soften.
Slice the carrots, celery and cut the squash into 2 cm cubes.
Place in pan with the onions and stir.
Add barley, stock, salt, pepper, and bay leaves, leave to cook for 45 mins on a medium temp.
Cut the ends of the green beans and chop in half, add to the pan and cook for 5 mins before adding the peas and cook for a further 5 mins.
Serve hot straight away and drizzle with some rosemary and parsley melted butter on some warm bread.