Ingredients

Method

• 4 large carrots, halved lengthways
• 2 T butter
• 2 T brown sugar
• Lemon juice, a squeeze
• 2 cups beef stock
• 1 t fresh turmeric, finely grated
• 1 t fresh ginger, finely grated
• 2 sticks celery, washed and sliced
• 1 red onion, cut into 8 wedges
• 4 bay leaves
• 250 g Woolworths ready-to-eat barley
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 180°C. Place the carrots on a baking tray, dot with butter and sprinkle over the sugar. Roast for 35 minutes, or until tender and caramelised.

Place the remaining ingredients into a saucepan and bring to the boil. Reduce the heat and simmer until the celery and onion are soft. Stir through the barley and simmer for 2 minutes.

Serve the barley broth with the glazed carrots. Season to taste.

Cook's note: A hearty, warming home-made broth full of flavour thanks to gratings of fresh turmeric and ginger, and a squeeze of lemon. You won’t stop at just one bowl.

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