Mixed Root Vegetable Puree With Barley Recipe
Don€™t be overwhelmed by the name Mixed Root Vegetable Puree With Barley. Just the right proportion of mixed veggies, barley and some stock can prepare this alarming dish in no time. Appears as an elegant looking dish once covered with sliced mushrooms and herbs. A reasonably easy to cook Mixed Root Vegetable Puree With Barley can be a part of your daily diet.
Ingredients
1 large carrot, chopped
1 parsnip, chopped
1 large leek, chopped (white and some green)
1 onion, chopped
1 small celery root, chopped
4 sprigs parsley, including tender stems, chopped
3 tablespoons butter and or rendered chicken fat
6 to 8 cups brown chicken stock
1/2 cup hulled barley
Fresh lemon juice, salt and white pepper to taste
Sliced mushrooms, rubbed with fresh lemon juice, or shredded raw carrots or celery root, or julienned red and/or green bell pepper
Minced fresh parsley
Directions
Lightly brown vegetables and parsley in butter.
Add barley and cook, stirring, several minutes.
Add 3 cups of the stock, cover, bring to gentle boil, lower heat and simmer 30 minutes or until barley is barely tender.
Cool slightly and puree.
Add remaining stock, reheat and season with lemon juice, salt and pepper.
Add barley and cook, stirring, several minutes.
Add 3 cups of the stock, cover, bring to gentle boil, lower heat and simmer 30 minutes or until barley is barely tender.
Cool slightly and puree.
Add remaining stock, reheat and season with lemon juice, salt and pepper.
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