CREAMY PRAWN & SPRING VEGETABLE POT

Creamy prawn & spring vegetable pot image

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

Provided by Good Food team

Time 40m

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 233 calories, Fat 2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.43 milligram of sodium