Turkey broth with Pearl Barley and Root Vegetables by Michael Quinn

Turkey broth with Pearl Barley and Root Vegetables by Michael Quinn

After two days of eating turkey, most people want something light and healthy and this simple recipe is great, it is a great economical way to use the leftovers from the Christmas feast. 

Ingredients

  • 1.5 litre of well flavoured turkey stock
  • 55g finely diced carrot
  • 55g finely diced parsnip
  • 55g finely diced onion
  • 100g of pearl barley
  • 2 cloves of garlic
  • 1tsp of chopped tarragon
  • 1 tsp of chopped parsley

Method

Sweat off the onion, carrot, parsnip and garlic in a little butter.

Add the pearl barley and the turkey stock and cook until the barley is soft.

If there is any meat left add it to the broth, just before serving add the chopped herbs and season with salt and pepper.

 

Turkey Stock

Keep the turkey carcass in the fridge before using it to make stock. This recipe will also work fantastic with a chicken, duck or goose carcasses.

Break up the carcass as much as possible, put all the ingredients into a saucepan and cover with water.

Bring this to the boil, froth and scum will form on top of the stock, skim this off as soon as it appears.  

Cook for 1 hour, making sure not to cover the saucepan with a lid as the liquid needs to evaporate to get a good flavour.

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