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Carrot, cumin and barley summer stew

For many years I’ve had a deep longing to create a form of risotto using barley, but as the Italians might tell me off, I decided to play safe and call this a stew. The spices add complex notes, but the heat should be gentle. The dish is wholesome, satisfying and healthy yet luxuriously creamy and a fantastic showcase for the big flavour of my favourite Early Nantes carrots.

30 мин подготовка 120 мин готовка 4 порции Сложно
Carrot, cumin and barley summer stew

Ингредиенты

  • 500ml/18fl oz carrot
  • large pinch of sea salt
  • 1 tsp ground cumin
  • 6 carrots
  • 2 tbsp rapeseed oil
  • 80g/2¾oz white oniononion
  • 2 Pasilla Bajio chillies
  • 150g/5½oz pearl barley
  • 1 tsp ground cumin
  • 1 corn cob, cooked in boiling water for 20 minutes, covered
  • 4 rainbow chard
  • 3 spring onions
  • small bunch coriander
  • ½ lemon
  • and freshly ground saltblack pepper
  • 1½ tbsp rapeseed oil
  • micro coriander

Как приготовить

  1. Рецепт в редактуре

    Ингредиенты уже добавлены в каталог. Подробные шаги приготовления будут уточнены редакцией.

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