A delicious and hearty slow cooked dish of beetroot, parsnip, mushrooms, herbs and red wine.
V | DF | GF
Heating Instructions | Defrost before heating. Pre-heat oven to 175C. Remove lid and bake for 20-25 minutes or until piping hot
Serving Suggestions | Serve with mashed potatoes, rice or quinoa with a crisp green salad on the side.
Ingredients | Beetroot, parsnips, vegetable stock, onion, red wine, portabellini mushrooms, pearl barley, tomato puree, garlic, bay leaves, olive oil, salt and pepper
Serves 2-4 | 800g