Creamy Barley Potatoes
Cozy up with a bowl of Creamy Barley Potatoes, a hearty and satisfying dish that combines tender baby potatoes and nutty pearl barley in a rich, velvety sauce. This one-pot recipe is brought to life with the savory depth of sautéed onions, garlic, and fresh thyme, while a touch of heavy cream adds luxurious creaminess. Simmered in flavorful vegetable stock, this dish is infused with warmth and comfort, making it perfect as a comforting main course or a standout side dish. Topped with a sprinkle of fresh parsley for a vibrant finish, Creamy Barley Potatoes is an irresistible blend of texture and flavor that’s as easy to make as it is to love. Ready in just an hour, it's perfect for weeknight dinners or cozy gatherings. Keywords: Creamy Barley Potatoes recipe, hearty comfort food, pearl barley recipes, creamy potato side dish, one-pot meals, vegetarian comfort food.
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Recipe Information
Ingredients
- 500 g baby potatoes
- 150 g pearl barley
- 2 tbsp butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 600 ml vegetable stock
- 200 ml heavy cream
- 1 tsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
Instructions
Rinse the pearl barley under cold water and set it aside.
Wash the baby potatoes thoroughly and cut them into halves or quarters depending on their size. Try to keep the pieces uniform for even cooking.
Heat a large pan or pot over medium heat and add the olive oil and butter. Once the butter melts, add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the pearl barley to the pot and stir well to coat it in the butter and onions, toasting it lightly for 2-3 minutes.
Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
After the barley has simmered for 15 minutes, add the halved baby potatoes into the pot. Cover with a lid and cook for another 20-25 minutes, or until the potatoes are tender and the barley is cooked through.
Pour in the heavy cream, stir, and let the mixture simmer uncovered for an additional 5-7 minutes to thicken slightly.
Season the dish with salt, black pepper, and the chopped thyme. Taste and adjust seasoning as needed.
Remove the pot from the heat and sprinkle the chopped parsley on top for garnish before serving.
Serve warm as a hearty side dish or enjoy it as a comforting main course.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 4045 mg | 176% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 20.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3866 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
