Creamy prawn & spring vegetable pot

Creamy prawn & spring vegetable pot

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
233
protein
24g
carbs
31g
fat
2g
saturates
0g
fibre
4g
sugar
4g
salt
1.43g

Ingredients

  • 850ml low-salt chicken or vegetable stock
  • 100g pearl barley
  • 750g new potatoes, sliced
  • ½ spring green cabbage, shredded
  • 140g frozen broad or soya beans
  • 100g frozen peas
  • 250g broccoli florets
  • 200g tub crème fraîche
  • small bunch dill, snipped
  • zest 1 lemon, plus squeeze of juice
  • 600g cooked, peeled prawns

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Method

  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.
  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.
  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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Comments

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scotsnan's picture

I am on a diet and only me at home so will try halving the ingrediants and freeze 3

katewade24's picture
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I'm veggie so omitted the prawns but it was really tasty, fresh, delicious and filling; spring in a bowl! Will definitely make again.

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