20 - 30 mins
Turn your root veg into a feast with this delicious recipe from Chef Neil Forbes of Café St Honore in Edinburgh.
200g Pearl barley, rinsed and cooked until just soft
Half an onion, peeled and finely chopped
1 Clove of garlic, crushed
1 Carrot, peeled and cut into 1-cm dice
1 Parsnip, peeled and cut into 1-cm dice
1 Stick of celery, peeled and cut into 1-cm dice
1 Chunk of celeriac, peeled and cut into 1-cm dice
Herbs to taste
A few salad leaves
Olive and/or rapeseed oil for drizzling
200ml water, or veg or chicken stock
Salt and pepper
Heat half the butter and a drizzle of rapeseed oil in a thick-bottomed pot and fry the onion, garlic, celery, carrot, celeriac and parsnip until just soft and starting to brown. Stir in the barley.
Meanwhile grill or fry the bacon. Once cooked, cut into small pieces and add to the pot with the remaining butter. Next add the water or stock, a little at a time like a risotto. Don’t make it too wet.
Add the cheese and some herbs to taste. Give it a final season and serve with a few salad leaves and a further grating of cheese. Garnish with a drizzle of oil.