Spiced vegetables with barley pancakes

Spiced Vegetables with Barley Pancakes

Difficulty: medium

Preparation: 30 minutes plus resting time

Cooking: 1 hour and 20 minutes

Servings: for 4 people

Ingredients: 

• 300 g of carrots
• 200 g of green beans
• 300 g of potatoes
• 2 leeks
• 200 g of pumpkin pulp
• 1 heart of celery
• 3 cloves
• 1 Teaspoon
• of ginger powder
• 1 red pepper
• spicy
• 1 piece of cinnamon
• nutmeg
• extra virgin olive oil
• salt
• For the barley pancakes:
• 200 g of pearl barley
• 2 eggs
• 20 g of flour
• 20 g of grated parmesan
• teaspoon of butter
• salt

Preparations:

Boil the barley in abundant salted water for 20 minutes. In the meantime prepare a batter with the eggs, the flour, grated parmesan and a pinch of sal. When the barley is cooked, drain it well and add it to the batter; mix and let it rest for 30 minutes.

Clean and wash the vegetables; cut the leeks and carrots into rounds and the potatoes, squash, green beans and celery into chunks in a saucepan with three tablespoons of oil, add salt, add: let everything flavour for a few minutes over the heat, get the spices and the chilli pepper cut in half lengthwise, mix and pour over two glasses of hot water bring to the boil and continue cooking over low heat for 25-30 minutes, stirring occasionally

Lightly grease a small non-stick frying pan with butter, heat it and pour in as much batter as needed to cover the bottom; cook the fritter over medium heat for a few minutes, then turn it using a spatula and let it cook until it is golden brown. Prepare the other pancakes in the same way until the mixture is used up. As the pancakes are ready, remove them with a slotted spoon, place them on a sheet of absorbent kitchen paper to remove the excess grease and keep warm.

Arrange the vegetables on individual plates and serve with the barley pancakes.