Name: Creamy prawn & spring vegetable pot
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 850ml low-salt chicken or vegetable stock; 100g pearl barley; 750g new potato sliced; ½ spring green cabbage shredded; 140g frozen broad or soya beans; 100g frozen pea; 250g broccoli florets; 200g tub crème fraîche; small bunch dill snipped; zest 1 lemon plus squeeze of juice; 600g cooked, peeled prawn

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Creamy prawn & spring vegetable pot

Creamy prawn & spring vegetable pot

Good Food team

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Serves 8

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Packed with goodness, this freeze-ahead one-pot is quick to prepare and counts towards your five-a-day

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

850ml low-salt chicken or vegetable stock
100g pearl barley
750g new potato

sliced
½ spring green cabbage

shredded
140g frozen broad or soya beans
100g frozen pea
250g broccoli

florets
200g tub crème fraîche
small bunch dill

snipped
zest 1 lemon

plus squeeze of juice
600g cooked, peeled prawn

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Nutrition: per serving

kcal233
fat2g
saturates0g
carbs31g
sugars4g
fibre4g
protein24g
salt1.43g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, April 2011

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A star rating of 4.8 out of 5.4 ratings

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