Carpenter’s Winter Vegetable Casserole


  • 2 onions - each cut into 6 wedges
  • 3 carrots - cut into chunks
  • 3 celery sticks - cut into chunks
  • 400g sweet potato or swede - cut into chunks
  • 1 ltr hot vegetable stock
  • 2 garlic cloves - finely chopped
  • 3 leeks (300g in total) - thickly sliced
  • 150g pearl barley
  • 2 tsp dried sage
  • salt & pepper
  • 3 tbsp coarsely chopped fresh flat leaf parsley to garnish


  • Step 1
    Preheat the oven to 180 deg C. Put the onions, carrots, celery, and sweet potato or swede in a large flameproof casserole. Pour in the stock and bring to the boil.
  • Step 2
    Add the garlic, leeks, pearl barley, sage and seasoning. Stir to mix the vegetables together. Cover and transfer to the oven to cook for about 1 hour or until the vegetables are just soft, and the barley is tender.
  • Step 3
    Sprinkle withe parsley ans serve. Thick slices of farmhouse bread are an excellent accompaniment.


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