GRANDMA’S PEARL BARLEY STEW
SERVES 2 LARGE PORTIONS
2 carrots
1 small piece of celeriac
10 oz. (300 g) waxy potatoes
1 leek
2 tbsp. oil
1/2 cup (100 g) pearl barley
4 1/4 cups (1 litre) vegetable stock
2–3 sprigs of lovage, or parsley or celery leaves if you can’t find lovage
7oz. (200 g) smoked tofu
sea salt
freshly ground black pepper
NUTRITIONAL VALUES
Calories: 563kcal
Fat: 19.5g (2.8g S.Fat)
Carbs: 82.8g
Protein: 19.2g
Sugar: 8.7g
Sodium: 445mg
METHOD
Peel the carrots, then cut them in half lengthwise and slice them. Peel and cut the celeriac and potatoes into bite-size cubes. Wash the leek thoroughly and remove the root and outer leaves. Cut into rings.
In a pan, heat 1 tablespoon of the oil and sauté the carrots, celeriac, potatoes, and leek. Continue to sauté for a few minutes after adding the pearl barley. Pour in the vegetable stock and top with the lovage. Cook everything for 40 minutes on medium heat. Stir occasionally to ensure there is enough liquid, adding water if necessary.
Meanwhile, cut the tofu into rough cubes. In a pan, heat the remaining 1 tablespoon of oil and sauté the tofu over medium heat until golden brown on all sides.
Stir in the tofu after removing the lovage from the stew. Season with salt and pepper to taste. Allow to cool before chilling. Before serving, reheat briefly.
In a pan, heat 1 tablespoon of the oil and sauté the carrots, celeriac, potatoes, and leek. Continue to sauté for a few minutes after adding the pearl barley. Pour in the vegetable stock and top with the lovage. Cook everything for 40 minutes on medium heat. Stir occasionally to ensure there is enough liquid, adding water if necessary.
Meanwhile, cut the tofu into rough cubes. In a pan, heat the remaining 1 tablespoon of oil and sauté the tofu over medium heat until golden brown on all sides.
Stir in the tofu after removing the lovage from the stew. Season with salt and pepper to taste. Allow to cool before chilling. Before serving, reheat briefly.
