
Devices & Accessories
One-Pot Barley and Vegetables
Prep. 20 min
Total 1 h 10 min
4 portions
Ingredients
-
lemon peel only, no pith (approx. 0.5 oz of peel)1
-
dried porcini mushrooms1 oz
-
fennel seeds1 tsp
-
salt to taste, divided1 ½ tsp
-
fresh ground pepper to taste, divided1 ½ tsp
-
yellow onions quartered5 oz
-
garlic cloves2
-
olive oil1 oz
-
parsnips diced (½ in.) (approx. 3 med. parsnips)5 ½ oz
-
carrots diced (½ in.) (approx. 4 med. carrots)6 oz
-
Yukon gold potatoes cubed (½ in.), (approx. 3 med. potatoes)10 oz
-
celery cut into pieces (¼ in.) (approx. 5 stalks)4 ½ oz
-
pearl barley4 oz
-
water22 oz
-
vegetable stock paste2 heaping tsp
-
tomato paste1 oz
-
diced tomatoes (approx. 14.5 oz)1 can
-
baby portobello mushrooms sliced8 oz
-
parsley to garnish
Nutrition per 1 portion
Calories
347 kcal /
1452 kJ
Protein
7 g
Fat
8 g
Carbohydrates
65 g
Fibre
12 g
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