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Root vegetable and barley casserole
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A hearty, vegetarian recipe perfect for cold wintery days.
Serves: 4-6
1 swede, peeled and cut into cubes
500g parsnips, peeled and cut into cubes
400g Maris Piper potatoes, peeled and cut into cubes
1 tbsp olive oil
2 leeks, cut into 3cm slices
1 tbsp plain flour
700ml vegetable stock (using 1 Kallo Very Low Salt Organic Vegetable Stock Cube)
1 tbsp Dijon mustard
250g pouch LOVE Life Barley, Wheatberries, Spelt and Rice
1 bouquet garni
25g pack fresh flat-leaf parsley, chopped
Typical values per serving:
Energy |
1,711kj 406kcals |
---|---|
Fat | 10g |
Saturated Fat | 1.9g |
Carbohydrate | 67.1g |
Sugars | 17.8g |
Protein | 11.8g |
Salt | 0.7g |
Fibre | 15.1g |
Serving 4
This recipe was first published in Thu Jan 08 13:54:00 GMT 2015.
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