Beetroot contains loads of Vitamin C - exactly what you need to stay healthy in the winter months!
Heat the olive oil in a large heavy-based saucepan over medium–low heat. Sauté the leek, beetroot, parsnip, carrot, bay leaves, garlic and caraway seeds for 10 minutes, or until the vegetables start to soften, stirring occasionally.
Add the farro/pearl barley and stock. Bring to the boil over high heat, then reduce the heat to low. Cover and simmer for 30 minutes, or until the farro is nearly tender.
Add the cabbage and a little extra water, if necessary. Cover and simmer for a further 10 minutes, or until the vegetables and farro are tender. Season to taste with sea salt flakes and freshly ground black pepper.
Serve with a swirl of sour cream, garnished with dill.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*Farro is an ancient, highly nutritious wheat grain that has fed the people of the Near East and the Mediterranean for thousands of years. Cracked farro will cook more quickly than whole grains; if you only have whole farro grains, soak them overnight for quicker results.
This recipe is from 'Low & Slow: Comfort Food for Cold Nights' by Louise Franc. Published by Smith Street Books (RRP $39.99).
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