PREPARATION TIME

8 mins

COOKING TIME

60 mins

AGE GROUP

12 – 36 months

INGREDIENTS

1 medium-sized sweet potato

1 tablespoon of butter

¼ cup of hulled (or pearled) barley

2 tablespoons of peeled, chopped onion

2 tablespoons of peeled, grated carrot

2 tablespoons of trimmed and finely chopped celery

¾ cup of low-salt or salt-free vegetable stock

1 small pinch of dried thyme

METHOD

1. Pre-heat the oven to 190C (375F)

2. Heat the butter in a small/medium saucepan over medium heat and add the barley and vegetables – stirring to coat them with butter – then stir/fry until the barley and onion are light brown.

3. Add the thyme and the stock and bring to the boil, then reduce heat to low, cover the pan with a lid, and cook very gently (for 1¼ – 1½ hours if using hulled barley, or 40-50 minutes if using pearled barley) – until the liquid has been absorbed and the barley is soft.

4. While the barley is cooking, prick the skin of the sweet potato a few times with a fork then bake it in the oven for 45 minutes to 1 hour until it is soft.

5. Remove the potato from the oven, cut it in half lengthways (use a cloth to hold it), scoop out the flesh and combine it with the barley and vegetables.

6. Mix thoroughly or mash up with a fork.

7. Allow to cool well, before chopping and serving.

HANDY HINTS