BARLEY AND VEGETABLE MOULD

Yields6 Servings
 130 g barley
 150 g zucchini
 150 g carrots
 100 g frozen or fresh peas
 1 small onion, finely chopped
 40 g grated parmesan
 60 g grated emmental
 3 eggs, plus 1 egg yolk
 1 egg white
 40 g butter
 Dash of nutmeg
 Salt and pepper to taste
1

Rinse the barley and boil in plenty of water until tender. In the meantime, gently fry the onion in the butter until soft; add the peas and the finely diced carrots and zucchini. Season with salt and pepper, sprinkle with a little water and cook for approx 10 minutes. Mix the vegetables with the drained but still warm barley. Add the eggs, cheeses and the nutmeg. Season with salt if necessary.

2

Beat the egg white with a pinch of salt, until stiff and fold into the mixture, then pour into a greased loaf tin lined with oven paper. Cover with aluminium foil and bake in a pre-heated oven at 180C – Gas 4, for 45 minutes. Remove the foil and cook for another 20 minutes.

3

Slice the mould, serve with a simple tomato sauce.

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