Quick Main

Barley and pumpkin pot roast with tarragon gremolata

Name: Barley and pumpkin pot roast with tarragon gremolata recipe
Yield: 6
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 30g unsalted butter; 1 onion, thinly sliced; 4 garlic cloves, thinly sliced; 2 rosemary sprigs; 1 cup (200g) pearl barley; 1/2 cup (125ml) white wine; 1 bunch baby (Dutch) carrots, trimmed and scrubbed; 2 (300g total) parsnips, peeled, cut on the diagonal; 3 (300g total) turnips, peeled, trimmed, cut into quarters; 3 cups (750ml) vegetable stock; 1kg kent pumpkin, seeds removed, cut into 6cm pieces; 1/2 bunch tarragon, leaves picked, finely chopped; 1/2 bunch parsley, leaves picked, finely chopped, plus extra leaves, to serve; 1 small garlic clove, crushed; Finely grated zest of 1 lemon; Juice of 1 lemon

Rate now

Jump to recipe

by Georgina Esdaile

Food Editor

Mar 23, 2022

One pot is all you need for this veg-forward roast, featuring a bounty of vegetables, hearty pearl barley and a zingy, herby gremolata.

You’ll need a shallow cast-iron casserole or heavy-based ovenproof frypan for this recipe.

1/4 cup (60ml) extra virgin olive oil
30g unsalted butter
1 onion, thinly sliced
4 garlic cloves, thinly sliced
2 rosemary sprigs
1 cup (200g) pearl barley
1/2 cup (125ml) white wine
1 bunch baby (Dutch) carrots, trimmed and scrubbed
2 (300g total) parsnips, peeled, cut on the diagonal
3 (300g total) turnips, peeled, trimmed, cut into quarters
3 cups (750ml) vegetable stock
1kg kent pumpkin, seeds removed, cut into 6cm pieces

Tarragon gremolata

1/2 bunch tarragon, leaves picked, finely chopped
1/2 bunch parsley, leaves picked, finely chopped, plus extra leaves, to serve
1 small garlic clove, crushed
Finely grated zest of 1 lemon
Juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Heat 2 tbs oil and butter in a shallow cast-iron casserole or heavy-based ovenproof frypan over medium heat. Add onion, garlic and rosemary and cook, stirring occasionally, for 5-6 minutes, until softened. Add barley and wine, and cook, stirring occasionally, for 2 minutes, or until wine has mostly reduced. Add carrot, parsnip and turnip and stir to combine. Add stock and bring to a simmer. Arrange pumpkin on top, drizzle with remaining 1 tbs olive oil, and season. Transfer to the oven and roast for 45-50 minutes, until barley is cooked and pumpkin is tender.
3.

Meanwhile, for the tarragon gremolata, mix all ingredients in a bowl. Season with salt flakes and freshly ground pepper.
4.

Drizzle gremolata over the pumpkin and scatter with extra parsley leaves to serve.