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Blue cheese, celeriac and pearl barley ragout
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By Simon Rogan
This hearty ragout is packed full of flavour: a perfect winter dish. The combination of blue cheese, bacon and celeriac is irresistible.
Serves: 4 - 6
100g unsalted butter, softened
200g blue cheese, at room temperature
100g ground almonds
1 lemon, juice
25g English mustard
500g pearl barley
1½ tbsp rapeseed oil
200g onion, finely chopped
1 garlic clove, finely chopped
400g celeriac, cut into
500ml chicken stock
2 x 77g pack diced pancetta
½ x 25g pack flat leaf parsley, leaves roughly chopped
1. In a large bowl, beat the butter and cheese together with a wooden spoon to form a smooth mixture. Add the almonds, lemon juice and mustard; beat into the mixture then set aside.
2. Bring a large pan of salted water to the boil. Add the pearl barley and simmer for 25 minutes, until soft. Meanwhile, heat 1 tbsp oil in a large pan. Add the onion and garlic; sweat over a low-medium heat until soft (about 8 minutes). Add the celeriac and cook gently for 10-15 minutes, until it has softened slightly.
3. Strain the barley, then add it to the pan with the onions and celeriac. Add the stock and bring to the boil. Reduce the heat to low and stir in the cheese mixture, one spoonful at a time, until fully incorporated (about 4-5 minutes); season. Meanwhile, heat the remaining ½ tbsp oil in a frying pan. Fry the pancetta over a medium heat until crispy, then drain on kitchen paper. Scatter the pancetta and parsley over the ragout and serve with the pear, chicory and walnut salad on the side (right).
Cook's tip: you can make this dish veggie by omitting the pancetta and using vegetarian cheese and vegetable stock.
Typical values per serving:
Per serving (4 with leftovers)
This recipe was first published in February 2021.