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SOTOZEN-NET > Practice > Food as Practice > Recipes > Vegetable Puree With Barley (For all dishes, best cook on low to medium heat)

Vegetable Puree With Barley (For all dishes, best cook on low to medium heat)

Vegetable Puree With Barley (For all dishes, best cook on low to medium heat)

Ingredients (serves 4)

2 full tablespoons of barley per person
celery (2 stems)
1 carrot
half an onion
2 medium size potatoes
2 handful chards and/oe spinach
basil
ginger
1 bay leaf
olive oil
salt or 2 vegetable stock cubes
to garnish: basil/mint/cherry tomatoes

Instructions

Chop up and cook the vegetables together, with sliced ginger and a vegetable stock cube. After 20-30 mins, when all cooked, blitz them to a fine consistency. In the meantime, cook the barley after washing it multiple times: make it toast into a pan, then add hot water (twice as much as the quantity of barley cooked) with the bay leaf and a pinch of salt or a vegetable stock cube. Add hot water if needed. Once cooked, after around 30 mins, let it rest, covered. To serve, first pour the puree into a bowl, then, using a smaller wet bowl, mould the barely into the shape of a semi-sphere to then add in the middle of the puree. Garnish with basil/mint/sliced cherry tomatoes.

Recipe (PDF 250KB)