Barley with Roasted Carrots and Parsnips
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 8 carrot (s), (baby), peeled
- 2 large carrots, cut into 1 cm pieces
- 2 m. Parsnip (s), peeled, cut into 1 cm pieces
- 1 teaspoon olive oil
- 0.5 teaspoon ½ salt
- 0.25 teaspoon ¼ black pepper
- oil or alternatively cooking spray
- 6 shallot (s), chopped or 1-sized onion
- 200 g barley
- 120 ml white wine, dry
- 700 ml chicken broth, low in sodium
- 200 g spinach, fresh
- 1 teaspoon coriander, ground
- 1 teaspoon lemon peel
- 4 tablespoon parmesan, ground
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Mix the carrots and parsnips in a bowl with 1/4 teaspoon salt and 1/8 teaspoon pepper and the olive oil, then distribute in an ovenproof dish so that nothing is on top of each other and put in the oven. There the vegetables are roasted for 30 minutes, turn once when the first roast can be seen.
- In the meantime, spray a medium-sized saucepan with cooking spray, steam the shallots over medium heat until they are soft, about 2 minutes. Add the barley and roast gently for a few minutes. Now add the wine and cook until the wine is absorbed, about 2 minutes.
- Add the chicken stock, coriander and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to the saucepan and bring to a simmer. Cook the barley for about 25 minutes until soft.
- Stir in the spinach, roasted vegetables, lemon zest and two tablespoons of parmesan. Place in a serving bowl and sprinkle with the remaining parmesan. Ready to serve.
- Approx. 285g - 211 kcal per serving.
- 7 WW pt.
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