Canh Lúa Mạch Braemar & Rễ Cây Đậm Đặc
(Hearty Braemar Barley & Root Vegetable Stew)
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tháng 5 27, 2025
Báo cáo sự cố
Nguyên liệu
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150 grams Lúa mạch ngọc trai
(Rinse well before use)
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3 medium Cà rốt
(Gọt vỏ và cắt thành miếng)
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2 medium Củ cải đường
(Gọt vỏ và cắt thành miếng)
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250 grams Củ cải đỏ (rutabaga)
(Gọt vỏ và cắt thành khối)
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1 large Hành tây
(Cắt hạt lựu)
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1 large Hẹ
(White and light green parts only, sliced thinly)
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750 ml Nước dùng rau củ
(Ưu tiên ít natri)
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2 cloves Tỏi
(Băm)
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2 tsp Húng tây
(Fresh preferred, dried can be used)
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2 leaves Lá nguyệt quế
(Tươi hoặc khô)
-
2 tbsp Dầu ô liu
(Để xào)
-
to taste n/a Muối
(Add gradually, adjust at the end)
-
to taste n/a Hạt tiêu đen
(Xay mịn tươi)
-
1 tbsp Ngò tươi
(Băm nhỏ, để trang trí)
(Rinse well before use)
(Gọt vỏ và cắt thành miếng)
(Gọt vỏ và cắt thành miếng)
(Gọt vỏ và cắt thành khối)
(Cắt hạt lựu)
(White and light green parts only, sliced thinly)
(Ưu tiên ít natri)
(Băm)
(Fresh preferred, dried can be used)
(Tươi hoặc khô)
(Để xào)
(Add gradually, adjust at the end)
(Xay mịn tươi)
(Băm nhỏ, để trang trí)
Dinh dưỡng
- Khẩu phần: 4
- Kích thước khẩu phần: 1 bát (300g)
- Calories: 320 kcal
- Carbohydrates: 60 g
- Protein: 9 g
- Fat: 5 g
- Fiber: 12 g
- Sugar: 8 g
- Sodium: 450 mg
- Cholesterol: 0 mg
- Calcium: 70 mg
- Iron: 3 mg
Hướng dẫn
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1 - Prepare Vegetables and Barley:
Rinse pearl barley thoroughly under cold water. Peel and chop carrots, parsnips, swede, onion, leek and mince garlic.
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2 - Sauté Base Vegetables:
Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, sliced leek, and minced garlic (if using). Sauté gently for about 5 minutes until fragrant and translucent.
-
3 - Add Root Vegetables and Barley:
Add chopped carrots, parsnips, swede, and the rinsed barley to the pot. Stir to coat with oil and soften vegetables slightly.
-
4 - Add Liquids and Seasonings:
Pour in vegetable stock. Add thyme and bay leaves. Bring to a boil slowly then reduce heat to low.
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5 - Simmer to Tender:
Cover pot partially and simmer gently for about 75 minutes. Stir occasionally ensuring barley is tender and vegetables break down to a rich stew consistency.
-
6 - Season and finish:
Discard bay leaves. Season the stew with salt and freshly ground black pepper to taste. Stir well.
-
7 - Serve:
Ladle stew into bowls and garnish with freshly chopped parsley if desired. Serve warm with crusty bread.
Rinse pearl barley thoroughly under cold water. Peel and chop carrots, parsnips, swede, onion, leek and mince garlic.
Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, sliced leek, and minced garlic (if using). Sauté gently for about 5 minutes until fragrant and translucent.
Add chopped carrots, parsnips, swede, and the rinsed barley to the pot. Stir to coat with oil and soften vegetables slightly.
Pour in vegetable stock. Add thyme and bay leaves. Bring to a boil slowly then reduce heat to low.
Cover pot partially and simmer gently for about 75 minutes. Stir occasionally ensuring barley is tender and vegetables break down to a rich stew consistency.
Discard bay leaves. Season the stew with salt and freshly ground black pepper to taste. Stir well.
Ladle stew into bowls and garnish with freshly chopped parsley if desired. Serve warm with crusty bread.
Thông tin thêm về: Canh Lúa Mạch Braemar & Rễ Cây Đậm Đặc
Braemar Barley & Root Stew: A Hearty Taste of Scottish Highlands
Braemar Barley & Root Stew draws inspiration from traditional Scottish highland cuisine, renowned for its simple yet nourishing dishes crafted for colder climates. Barley, one of Scotland's oldest cereal crops, has been a staple due to its hardiness and distinct nutty aroma. This recipe balances that hearty grain with the natural sweetness and earthiness of root vegetables such as carrots, parsnips, and swede (also known as rutabaga).
The preparation mirrors the slow-cooked stews family households still cherish for its well-rounded nutrition and comforting qualities. The gentle sautéing of onions, leeks, and garlic develops a mellow aromatic base, while fragrant herbs like thyme and bay leaves evoke woodsy aromas emblematic of temperate northern landscapes.
Cooking the stew slowly allows the pearl barley to soften perfectly, releasing starches that thicken the broth, producing a delightfully creamy texture without the need for added thickeners. Root vegetables naturally complement each other providing both substance and sweetness, creating harmony between rustic and refined flavors.
Serving this stew warm brings out its deeply cozy nature. Garnished with parsley for a splash of vivid greenery, it makes an elegant yet humble meal background — perfect after an outdoor trek or as a family supper on chilly evenings. It’s well-suited for vegetarians and adaptable; you may include mushrooms or a smoky element if desired.
Historically, barley featured prominently in Scottish peasant kitchens due to its availability and resilience against low temperatures. Today, Braemar barley continues to be cultivated and honored for its heritage quality. This recipe pays homage to that age-old ingredient, supported by fresh seasonal produce from root crops that remain staples in Scottish farming.
Tips & Notes:
- Rinse barley thoroughly before cooking to remove dust and prevent clumping.
- Simmer the stew gently to avoid the barley sticking or the vegetables becoming mushy.
- For non-vegetarians, a splash of stock made from chicken or beef bones enriches umami flavors.
- Leftovers develop even fuller depth overnight and reheat splendidly.
In essence, Braemar Barley & Root Stew serves as both a culinary delight and cultural link to Scotland’s pastoral traditions — a reminder that humble ingredients, thoughtfully prepared, offer the truest comfort food from the land.
