75 g (3 oz) butter or margarine
6 carrots, grated
3 onions, coarsely chopped
2 turnips, cubed
1.9 litre (3 1/4 pt) water
350 g (12 oz) pearl barley
5 g (1 tsp) salt
blackpepper to taste
chopped parsley
6 carrots, grated
3 onions, coarsely chopped
2 turnips, cubed
1.9 litre (3 1/4 pt) water
350 g (12 oz) pearl barley
5 g (1 tsp) salt
blackpepper to taste
chopped parsley
method
1. Melt the butter or margarine in a large saucepan.
2. Add the carrots, onions and turnips and saute for 5 minutes.
3. Add the water and bring to a boil.
4. Add the barley, salt and pepper. Cook over a low heat for 2 hours.
5. Stir in the parsley and serve.
2. Add the carrots, onions and turnips and saute for 5 minutes.
3. Add the water and bring to a boil.
4. Add the barley, salt and pepper. Cook over a low heat for 2 hours.
5. Stir in the parsley and serve.
serving amount
serves 8
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