Friday, 18 October 2013

Beetroot and barley casserole


yesterday we attended a Finnish typical food masterclass, it was amazing!! We could discover so many new ingredients and one of the recipes we liked best was this one, for the simplicity, and for using totally new ingredients!

- 1/2 kg beetroots
- onion
- 2 dl barley
- vegetables stock
- butter
- garlic

For the barley, we used this broken one, the result feels like a thicker couscous.

As we said, the recipe is really easy, it takes a bit of time though.

Wash the beetroots and peel them, cut it in small cubes, fine chop the onion and the garlic. Add a knob of butter to the casserole and add the beetroot, onion and garlic, saute for 5-10 min, season with salt and pepper.
Add the barley and the stock, let it simmer under the lid for an hour or so, we added 1 liter, it need a bit more. The time of cooking might be different, the barely doesn't take more than 15-20 min of cooking, but the beetroot need longer cooking time. We added a bit of timjami as decoration.

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