* 1 medium celery weight about 700g (almost 1 ½ lb)
* 300g (10 ounces) Chantenay carrots
* 2 tablespoons olive oil
* 2 cloves garlic, peeled and finely chopped
* 600ml (1 pint hot) vegetable stock
* 150g (5oz), pearl barley
* 150ml (¼ pint) dry white wine or broth or water
* 1 tablespoon honey-mustard coarsegrain
* Fresh, torn parsley leaves
1st Set the oven to Gas Mark Peel 6 or 200 ° C. celeriac, it will weigh about 500g (1lb). Quarter and slice them into thin slices the pieces. Scrub carrots and cut into slices and thin, lengthwise.
2nd Mix the vegetables to give a large roasting pan or casserole dish, with the oil and garlic. Pour over half the stock, then cover dish tightly with foil. Bake for 30 minutes.
3rd Take off foil, vegetable stir, stir in the barley, wine, and the rest of the shares back in the oven, uncovered, for 40 minutes or until veg is tender. Stir in the mustard. Scatter with parsley to serve. Serve alone or with roasted or grilled meat or fish. (Not suitable for freezing, but can be made in advance, then warmed up for 15-20 minutes).
Nutritional information per portion
* Calories 281(kcal)
* Fat 8.0g
* Saturates 1.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.