ROOT VEGETABLE AND BARLEY CASSEROLE

Fancy a hearty meal for dinner but trying to eat healthily? Well, we have just the ticket for you.

This casserole is vegetarian and low fat, but it’s super tasty and filling. Even if you aren’t vegetarian, give it a go.

We reckon you’ll love it.

Thanks to Waitrose for this week’s recipe.

You’ll need:

● 1 swede, peeled and cut into cubes ● 500g parsnips, peeled and cut into cubes ● 400g Maris Piper potatoes, peeled and cubed

● 1 tbsp olive oil

● 2 leeks, cut into 3cm slices

● 1 tbsp plain flour

● 700ml vegetable stock (use 1 Kallo Very Low Salt Organic Vegetable Stock Cube) ● 1 tbsp Dijon mustard

● 250g pouch Lovelife Barley, Wheatberries, Spelt & Rice

● 1 bouquet garni

● 25g pack fresh flat-leaf parsley, chopped

Method:

1. Preheat the oven to 200C, 180C, gas mark 6. Parboil the swede, parsnips and potatoes for 10 minutes. Drain well.

2. Meanwhile, heat the oil in a flameproof casserole and fry the leeks for 2-3 minutes. Add the flour and gradually stir in the stock and mustard.

3. Bring to the boil and add the barley mix, bouquet garni and drained vegetables. Bring to the boil again then cover and cook in the oven for 25-30 minutes.

4. Remove the bouquet garni, stir in the parsley and serve.