Creamy Prawn & Spring Vegetable Pot
This nourishing pearl barley and vegetable stew is a comforting dish that's perfect for any night of the week. Packed with a variety of wholesome ingredients like new potatoes, green cabbage, and broccoli, this hearty stew is both delicious and satisfying. The addition of succulent prawns adds a touch of seafood goodness to this flavorful one-pot meal. With a creamy finish from crème fraîche and a hint of citrusy freshness from lemon zest, this stew will surely become a family favorite.
— Constant Cookbook
Ingredients
- 850ml low-salt chicken or vegetable stock
- 100g pearl barley
- 750g new potatoes , sliced
- ½ spring green cabbage , shredded
- 140g frozen broad or soya beans
- 100g frozen peas
- 250g broccoli florets
- 200g tub crème fraîche
- small bunch dill , snipped
- zest 1 lemon , plus squeeze of juice
- 600g cooked, peeled prawns
Instructions
- Bring the stock to a simmer in a large frying pan or shallow casserole covered with a lid. Add the pearl barley, cover and cook for 10 mins. Then add the potatoes and cook covered for 12-15 mins until tender.
- Remove the lid, increase the heat and bubble the stock for a few mins to reduce. Stir in the greens, crème fraîche, dill, zest and juice. If you’re freezing, cool at this stage. If eating straight away, simmer for 3-4 mins until veg is just tender.
- Just before serving, stir in the prawns to heat through and season to taste. If freezing, cool completely then scatter the prawns on top and freeze. Defrost fully in the fridge overnight then gently bring back to a simmer, uncovered, until veg is tender and prawns hot through.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 233 calories
- Fat Content: 2 grams fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.43 milligram of sodium
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