Root Vegetable Barlotto
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cloves garlic, finely sliced
  • 1 large carrot, diced
  • 2 shallots, diced
  • 2 beetroot, diced
  • 1 large parsnip, diced
  • 1½ tablespoons olive oil
  • 300g pearl barley
  • 1 litre vegetable stock
  • 2 teaspoons dried tarragon
  • 75g soft goat's cheese
  • Sea salt and black pepper to taste
  1. Heat the olive oil in a large pan and add all of the vegetables. Stir thoroughly, then cook over a gentle heat for 10 minutes, stirring occasionally.
  2. Add the barley, stir well to coat the grains.
  3. Add the stock and tarragon. Bring to the boil then reduce the heat to a simmer. Add a little water if it starts to run dry before the barley is fully cooked. Cook for about 30 minutes until all of the liquid is absorbed.
  4. Remove from the heat and add sea salt and black pepper to taste.
  5. Serve dotted with the soft goat's cheese. Obviously, for a vegan version just leave this last bit out.
Recipe by Veggie Runners at