Young Vegetables with Barley and Yogurt Sauce
⏳ Time
1 hour + 8 hours
🥕 Ingredients
17
🍽️ Servings
6
Description
Young vegetables with barley and yogurt sauce
Ingredients
- Young Carrots - 10.6 oz
- Young Potatoes - 10.6 oz
- Brussels Sprouts - 17.6 oz
- Mini turnips - 8 pieces
- Young Asparagus - 7.1 oz
- Broccoli - 7.1 oz
- Green Peas - 3.5 oz
- Cherry Tomatoes - 3.5 oz
- Beans - 2.6 oz
- Barley Groats - 1.8 oz
- Chicken Eggs - 2 pieces
- Lemons - 2 pieces
- Greek Yogurt - 2.1 oz
- Corn Flour - 1.8 oz
- Ground White Pepper - 0.2 oz
- Onions - 21.2 oz
- Vegetable Broth - 1 qt
Step by Step guide
Step 1
Soak the barley in water overnight. In the morning, drain the water, pour boiling water over it, and cook until the grains are soft. Drain the water, dry the grains, and keep warm.
Step 2
Heat the vegetable broth in a large pot, add the peeled carrots, turnips, potatoes, and whole onions. Cook for 12–15 minutes until the vegetables are done, then transfer them from the broth to another pot.
Step 3
Cut off the top part of the asparagus and set it aside, boil the remaining stems in the vegetable broth until soft, then remove from the broth and set aside for the sauce.
Step 4
Add the Brussels sprouts to the broth and cook for 3 minutes, then add the beans and cook for another 2 minutes, then add the peas, broccoli, and the reserved asparagus and cook for another 3 minutes. Remove the vegetables from the broth and transfer them to the pot with the other vegetables.
Step 5
Boil the vegetable broth until only 300 ml remains. Add the cherry tomatoes for 30 seconds, then remove and add to the other vegetables.
Step 6
Prepare the sauce: blend the boiled asparagus stems, egg yolks, juice of 1 lemon, and corn flour in a blender, adding broth as needed.
Step 7
Pass the mixture through a sieve into a small pot and heat gently without boiling.
Step 8
Gradually pour in the warm broth while stirring continuously until the sauce thickens. Remove from heat, stir in the yogurt, and season with white pepper and the remaining lemon juice.
Step 9
Divide the barley and vegetables into 4 serving dishes and drizzle with the sauce.
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