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Serves 4

Prep: 20 minutes

Cook: 50 minutes


2 large carrots chopped into chunks

2 small parsnips chopped into chunks

5 slice baby new potatoes

1 leek, sliced

1 small onion, finely chopped

2 cloves garlic finely sliced

500ml vegetable stock

50g pearl barley

½ tbsp white wine vinegar

2 bay leaves

2 sprigs of thyme

Small bunch of finely chopped parsley

Salt and pepper

For the dumplings

100g wholemeal flour

50g butter

3 tbsp grated parmesan

2 tbsp parsley

2 tbsp water


Heat olive oil in a large ovenproof casserole dish on a medium heat. Add onions and cook for 5-6 minutes. Add leek and garlic and cook for another 3-4 minutes, then stir in carrots, parsnips and potatoes.

Add white wine vinegar and let it evaporate by half. Stir in the pearl barley.

Add stock, bay leaves, thyme, parsley salt and pepper. Cover pan and bring to the boil. Reduce to a low heat and simmer for 30 minutes. Stir occasionally to stop it catching.

Heat oven to 200°C/180°C Fan.

Meanwhile, make the dumplings. Rub flour and butter together to form a breadcrumb texture. Add cheese and parsley and mix through. Sprinkle over the water and mix together to form a dough. Roll into 6-8 balls. Transfer the hot pot to an ovenproof dish and place the dumplings on top. Cover with tinfoil and cook in the oven for 25 minutes.

Serve with lots of fresh greens

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