Rootin’ for Barley Loaf
Makes 6 servings
Cynthia Kallile opts for individual cupcake-style servings with this recipe, which combines every root vegetable she loves with garlic, onions and red wine to make a vegetarian loaf. Topping with sour cream or creme fraiche and a medley of roasted beets and carrots adds to the appeal.
Canola or vegetable oil spray for greasing
1⁄4 cup (1⁄2 stick) unsalted butter
1 1⁄2 cups finely diced butternut squash
1 cup grated parsnip
1⁄2 cup finely diced carrot
1⁄2 cup finely diced turnip
12⁄ cup finely diced onion
1 1⁄2 tablespoons minced garlic
1⁄2 cup dry red wine
1 teaspoon coarse kosher salt
1⁄ teaspoon black pepper 4
2 cups chopped cremini mushrooms
1 cup cooked barley
1 cup 100% whole-grain rolled oats (uncooked)
2 large eggs, lightly beaten
2 teaspoons Dijon mustard
1⁄2 teaspoon dried oregano
1 tablespoon finely chopped fresh thyme leaves
1 cup sour cream or creme fraiche for topping, plus extra for serving
Roasted beet and carrot topping:
2 whole beets
3 carrots
1⁄2 cup canola oil (divided)
Fine sea salt and black pepper to taste
Preheat oven to 375 degrees. Lightly grease a large non-stick 6-cup cupcake/muffin pan.
In a large skillet, melt butter and sauté squash, parsnip, carrot, turnip, onion and garlic until lightly softened. Add red wine, salt and pepper, and then simmer until liquid has evaporated. Set aside to cool.
In a bowl, combine mushrooms, cooked barley, uncooked oats, eggs, mustard and herbs. Add to cooled vegetables and mix lightly.
Divide loaf mixture into six portions and place in prepared muffin cups. Round the top of each loaf cupcake with your hands to form a dome. Bake in preheated oven about 30 minutes, or until internal temperature reaches 160 degrees and cupcakes are browned. Remove from oven and cool a few minutes.
While cupcakes bake, prepare root vegetable topping:
Peel beets and cut into 1⁄8-inch-thick slices, then place in a bowl. Peel carrots and cut diagonally into slices the same thickness as the beets. Place in a separate bowl. Add half the canola oil (1⁄4 cup) to each bowl and toss to coat.
Spread vegetables in a single layer side by side on a non-stick sheet pan or cookie sheet and sprinkle with salt and pepper. Roast in oven along with the cupcakes for about 15 to 20 minutes, or until tender. Remove from oven and let cool slightly.
When cool enough to handle, unmold cupcakes carefully and spread a thin layer of sour cream or creme fraiche on top of each. Layer the roasted beets and carrots alternately in a shingle pattern. Serve with an extra dollop of sour cream or creme fraiche.