Seasonal cooking: Vegetarian pearl barley hotpot
Meredith Jones Russell
Tuesday, November 24, 2020
A vegetarian hotpot making the most of seasonal produce.
WHAT’S SEASONAL IN JANUARY?
You will be spoilt for choice when it comes to vegetables in January, with leeks just one of the many types of vegetable that you will find in plentiful supply at the start of the year.
Look out too for beetroot, brussels sprouts, cauliflower, celeriac, kale, kohlrabi, parsnips, shallots and swedes, as they are all ideal for hotpots, either with meat or vegetarian.
NUTRITIONAL VALUE
Leeks are a good source of vitamins A (which aids our immune system and vision), B6 (which helps the body to use and store energy from protein and carbohydrates in food) and K (which is needed for blood to clot). Leeks also contain lots of dietary fibre and minerals such as iron (which is important for making red blood cells and carrying oxygen around the body) and manganese (which helps break down our food).
RECIPE
Vegetarian pearl barley hotpot
- Serves: 5
- Preparation time: 15 minutes
- Cooking time: 1hr 15 minutes
Ingredients
- 80g leeks
- 450g potato (peeled)
- 1 tsp vegetarian gravy granules with reduced salt
- 125ml boiling water
- 250g frozen soya mince
- 40g pearl barley
- 1 tsp parsley
- 1 tsp mint
Method
- Preheat the oven to 180°C/350°F/gas mark 4.
- Chop the leeks and slice the potatoes.
- Add boiling water to the gravy granules and stir.
- Dry fry the soya mince over a medium heat until browned. Add the vegetables and cook for a further few minutes.
- Add the pearl barley, gravy, parsley and dried mint. Bring to the boil.
- Place in an ovenproof dish, top with the sliced potatoes and bake in the oven for at least one hour until the potatoes are cooked through and golden.
Serving suggestion
Serve with root vegetable mash. For the mash, dice 60g of peeled carrot and 100g of peeled swede, boil until soft, then mash and mix the vegetables together.
Recipe adapted from: Elmscot Group
