Barleyotto w/beetroot

This barley’otto is colorful and delicious.  It’s creamy and tastes a bit of liquorice from the Fennel delight chutney.   Its a wonderful accompaniment with veal or other meat dishes.  

3 dl pearl barley

3 tbsp oil 

1 schallot

1 clove garlic

5-6 leaf of sage 

1/2 glass dried white wine 

1/2 vegetable stock 

2 organic carrots

4 -5 tbsp Fennel Delight pickle from Móðir Jörð (Fennelgló)

50 g fresh goat cheese or pecorino 

Seasalt & freshly ground pepper 

Roast the pearlbarley in a pot for 2-3 minutes.  Add the oil and the onion and roast until onion has softened, then add the garlic and stir.  Pour in the white wine, stir and let evaporate.  Add the chopped carrots and the finely chopped sage and fry for another minute or two.  Add ca 2 dl of the stock, stir and let the grain absorb the liquid, repeat for 10-15 minutes or until the barley is cooked “al dente”.  Add the Fennel delight at the end as the pickled vegetables only have to warm through for 1 or 2 minutes.  Add the goat cheese and season with salt and pepper and mix well.  Turn off the heat and put the lid on the pot, leaving the barley’otto to rest for a minute or two.  Taste and eventually add more cheese such as pecorino or pamesan and pepper to taste.  This is a starter or a side dish for 3-4 people.   

 

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