A great winter warmer.
Ingredients
- 1 tblsp extra virgin olive oil
- 1 large onion sliced
- 200 g tomato puree
- good slug of madeira
- 2 tblsp barley
- dash of tabasco
- 2 l vegetable stock
- 1 tblsp brown rice flour
- 2 carrots (sliced)
- 2 small leeks (sliced white part only)
- 3 celery sticks (roughly chopped)
- 0.5 small turnip chunks
- 2 sprigs of thyme
- 2 bay leaves
- 2 large potatoes
- 2 parsnips
- a little milk
- sea salt
Method
- Peel the potatoes and parsnips and chop into chunks and place into a pot with a pinch of salt.
- Bring to a boil, then simmer for 15 minutes until cooked.
- Mash with a fork, adding a little milk to give a smooth consistency. Set aside.
- Heat the oil in a large pot over a medium heat. Fry the onion for 5 minutes until soft but not brown.
- Lower the heat, add the tomato puree and cook for 8 minutes, stirring.
- Stir in the Madeira and boil for a few minutes.
- Add the barley, Tabasco and 1 litre of the stock.
- Boil, then simmer for 20 minutes to reduce by one third.
- Stir in the flour to thicken the sauce. Cook for 3-4 minutes.
- Place the carrots, leek, celery, turnip, thyme and bay leaves into a pot with 1 litre of vegetable stock.
- Bring to a boil, place a lid on top, lower the heat and simmer for 3 minutes.
- Add to the pot with the sauce and stir well. Season with salt and pepper.
- Place the mix into a deep oven proof dish.
- Spread the potato and parsnip mash on top.
- Dot with butter and place in a pre heated oven, 190°C (375°F/Gas 5).
- Bake until the topping has browned, approx 40 minutes.
