Sticky roast carrots in barley broth

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

4 large carrots, halved lengthways
2 T butter
2 T brown sugar
Lemon juice, a squeeze
2 cups beef stock
1 t fresh turmeric, finely grated
1 t fresh ginger, finely grated
2 sticks celery, washed and sliced
1 red onion, cut into 8 wedges
4 bay leaves
250 g Woolworths ready-to-eat barley
Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 180°C. Place the carrots on a baking tray, dot with butter and sprinkle over the sugar. Roast for 35 minutes, or until tender and caramelised.

Place the remaining ingredients into a saucepan and bring to the boil. Reduce the heat and simmer until the celery and onion are soft. Stir through the barley and simmer for 2 minutes.

Serve the barley broth with the glazed carrots. Season to taste.

Cook's note: A hearty, warming home-made broth full of flavour thanks to gratings of fresh turmeric and ginger, and a squeeze of lemon. You won’t stop at just one bowl.

Discover more stew recipes here.