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This simple, home made casserole is made with fresh and economical ingredients. Any vegetable can be used so if you have left over parsnips or turnips, throw those in too.

Ingredient Checklist

  • 2 onions, cut into quarters
  • 3 carrots, cut into chunks
  • 3 celery sticks, cut into chunks
  • 400 g sweet potato, cut into chunks
  • 1 liter hot vegetable stock, preferably home-made
  • 2 garlic cloves, finely chopped
  • 3 leeks, thickly sliced
  • 150 g pearl barley
  • 2 tsp dried sage
  • Salt and pepper
  • 3 tbsp coarsely chopped fresh parsley to garnish


Step 1
Preheat the oven to 180°C.

Step 2
Put the onions, carrots, celery and sweet potato in a large flameproof casserole. Pour in the stock and bring to the boil.

Step 3
Add the garlic, leeks, pearl barley, sage and seasoning. Stir to mix the vegetables together.

Step 4
Cover and transfer to the oven to cook for about 1 hour or until the vegetables are just soft, and the barley is tender.

Step 5
Sprinkle with the parsley and serve.

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