Parsnip, sprout and chestnut hotpot with cider and sprout top pesto

Name: Parsnip, sprout and chestnut hotpot with cider and sprout top pesto
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: British
Ingredients: 100g/3½oz pearl barley or pearled spelt; 2 tbsp olive or rapeseed oil; 250g/9oz shallots or baby onions, peeled and cut in half; 300g/10½oz Brussels sprouts, trimmed and outer leaves removed; 400g/14oz parsnips, peeled and cut into 2.5 cm/1in chunks; 150g/5½oz cooked, peeled chestnuts; 150ml/5fl oz medium-dry cider; 2 bay leaves, torn; 2 thyme sprigs; 750ml/26fl oz hot vegetable stock; extra virgin olive oil, for drizzling; sea salt and freshly ground black pepper; leafy tops from 1–2 Brussels sprout stems; ½ garlic clove, finely chopped or grated; 25g/1oz walnuts or pumpkin seeds; 1 lemon, juice and zest; 2–3 tbsp extra virgin olive or rapeseed oil; salt and freshly ground black pepper

Instructions

Prep:30minCook:1h

Warm up with a cosy casserole of winter vegetables cooked with barley and cider. Serve with steamed greens and mashed potatoes for a more substantial meal.

Updated at: Fri, 13 Dec 2024 00:54:14 GMT