3.15.2014

MUSTARD ROASTED LEEKS AND CABBAGE WITH BARLEY


Apparently Spring is on its way. The 20 cm of snow earlier this week had me thinking otherwise. I've said this before, but oven roasted veggies are one of my favourite things about winter. They are so simple to make and always turn out flavourful, crunchy and delicious. With that said, I'm going to keep oven roasting my veggies until the snow melts and I'm lured back to the bbq.



MUSTARD ROASTED LEEKS AND CABBAGE WITH BARLEY // serves 4

Preheat the oven to 400.

Ingredients:

1 cup barley
1/3 head of white cabbage, roughly chopped
3 leeks, ends discarded and roughly chopped
2 tbsp grainy dijon mustard
2 tbsp olive oil
salt + pepper
dash of thyme (fresh or dried)
juice from half a lemon
sliced almonds, to garnish

What to do:

Cook the barley. Combine 1 cup barley and 2 1/2 cups water in a pot. Bring to a boil, reduce to a simmer, cover and cook for 40-60 minutes.

Toss the veggies in a large bowl with the dijon and oil. Spread onto a parchment lined backing sheet and sprinkle with salt, pepper and a dash of thyme. Roast for 10-15 minutes until they begin to brown.

When the barley is ready, dress with lemon juice, salt and pepper.

To serve, place a heaping scoop of barley on a plate. Top with a reasonable portion of the roasted veg, and sprinkle with toasted sliced almonds.

Equally good served warm or cold.

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