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Vegetable Puree With Barley (For all dishes, best cook on low to medium heat)
Ingredients (serves 4)
- 2 full tablespoons of barley per person
- celery (2 stems)
- 1 carrot
- half an onion
- 2 medium size potatoes
- 2 handful chards and/oe spinach
- basil
- ginger
- 1 bay leaf
- olive oil
- salt or 2 vegetable stock cubes
- to garnish: basil/mint/cherry tomatoes
Instructions
Chop up and cook the vegetables together, with sliced ginger and a vegetable stock cube. After 20-30 mins, when all cooked, blitz them to a fine consistency. In the meantime, cook the barley after washing it multiple times: make it toast into a pan, then add hot water (twice as much as the quantity of barley cooked) with the bay leaf and a pinch of salt or a vegetable stock cube. Add hot water if needed. Once cooked, after around 30 mins, let it rest, covered. To serve, first pour the puree into a bowl, then, using a smaller wet bowl, mould the barely into the shape of a semi-sphere to then add in the middle of the puree. Garnish with basil/mint/sliced cherry tomatoes.
