Carrot and Barley Side Dish Croatian-style
A hearty carrot and barley side dish, ideal to serve with meats and fish.
Ingredients
- 4 carrots medium size
- 2/3 cup pearl barley
- 1 yellow pepper
- 1 onion
- 2 cloves garlic
SEASONING
- 1 tbsp tomato paste
- 1 tsp sweet ground paprika
- 1 tsp smoked paprika
- 1 tbsp parsley
- 1 tsp thyme
- vegetable stock optional
- salt, pepper to taste
- sunflower oil for frying
ROUX
- 1 tsp flour plain white
- 3 tbsp sunflower oil
Instructions
- Add oil to a frying pan and sauté the onions for 3-5 minutes until translucent.
- Add finely diced peppers and cook for 10 minutes, stirring occasionally until softened. In the last minute add choped garlic.
- Now add 500ml stock or water, followed by carrots and pre-washed barley. Stir well and season with salt (be cautious with stock).
- Cook for 30 to 40 minutes, or according to barley packaging instructions, stirring occasionally and adding more liquid ( water or stock) as needed.
- In the last 10 minutes, add tomato paste, chopped parsley, sweet and smoked paprika, honey, and pepper to taste.
- Make a roux by frying flour in oil ( or butter) in a small pan. Fry for about 30 seconds.
- Add the roux to the carrots and barley, stir well, and cook for 1-2 minutes on low heat to thicken the sauce.
Notes
The total calories for the whole dish is approximately 780 calories, though this can vary based on the specific products used. This recipe serves about 3 people, making each portion approximately 260 calories.