Roasted Celeriac & Fennel with Pearl Barley

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Jasmine

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I thought we’d get in one last ‘cosy’ roasting tin dish before I start transitioning into fresher, lighter Spring / Summer recipes, and today’s post spotlights some veggies I think are seriously underrated!

INGREDIENTS

Vegetables:

Celeriac

Fennel (substituted with 1/4 of a white cabbage if you don’t enjoy the flavour of fennel)

Cavolo Nero (or any other kale variety)

Grains & Aromatics:

Garlic

Shallot

Pearl barley

Apple cider vinegar

Dressing & Herbs:

Quality extra-virgin olive oil

Lemon

Parsley

Dill

TIPS

There’s really nothing to this one, just make sure you give your pearl barley a good rinse before using it and allow plenty of time for it to cook. I also recommend using a high-quality extra virgin olive oil for the dressing; you’re going to be eating this uncooked so a fresh flavour is essential.

Roasted Celeriac & Fennel with Pearl Barley

  • Servings: 4 as a main, 6 as a side
  • Difficulty: Easy
  • Print

A cosy roasting dish of vegetables and grains

Small lidded jar or dressing shaker required, no advance prep needed

Ingredients

  • 1 celeriac (peeled and cubed)
  • 1 fennel bulb (topped, tailed, outer layer of skin removed and sliced into chunks – you can reserve the fronds and combine them with the dill if you like)
  • 1 shallot (finely sliced or chopped)
  • 3 cloves of garlic (finely chopped or grated)
  • 1 cup of pearl barley (rinsed)
  • 100g of cavolo nero (de-stemmed and roughly chopped)
  • 1/4 cup of extra virgin olive oil
  • Juice of 1 lemon
  • Small handful of fresh parsley (c.2g) (chopped)
  • Small handful of fresh dill (c.2g) (chopped)
  • Olive oil for cooking
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 160C
  2. Add the celeriac cubes to a sheet pan or roasting tin (large enough not to be crowded) drizzle with olive oil and season with salt and pepper – oven bake for a total of 30-40 minutes (turn or toss partway through)
  3. In a large, lidded dish or pan, warm some olive oil over a medium heat and add the garlic and shallot, season to taste
  4. Once fragrant (3-5 mins), add the pearl barley, apple cider vinegar and 3 cups of boiling water, cover and cook until the water is completely absorbed and the pearl barley is cooked; around 25 minutes in total (stir at regular intervals)
  5. Add the fennel chunks to a second sheet pan or roasting tin, drizzle over olive oil and season with salt and pepper – add this to the oven halfway through the celeriac’s cooking time
  6. Once the pearl barley is cooked, add the cavolo nero, cover and allow to steam for 5-7 minutes
  7. Shake up the parsley, lemon juice and 1/4 cup of olive oil in the dressing shaker or jar
  8. Once the celeriac and fennel are roasted, mix them in with the barley and cavolo nero
  9. Drizzle over the dressing and finish with the fresh dill

Let me know if you try this roasting tin and check out the video below to see me make it!

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