Creamy Prawn and Spring Vegetable Pot

Name: Creamy Prawn and Spring Vegetable Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Universal
Ingredients: 850 g Chicken stock; 100 g pearl barley; 750 g Potatoes; 250 g Spring green cabbage; 140 g Broad beans; 100 g Peas; 250 g Broccoli; 200 g Crème fraîche; 25.0 g Dill; 75.0 g Lemons; 600 g Prawns

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If you're looking for a delicious and easy meal, look no further than this creamy prawn and spring vegetable pot. It's packed with fresh veggies, such as potato, cabbage, broad beans, peas and broccoli, and tender prawns in a creamy sauce. You can serve it with rice, pasta or bread, or enjoy it on its own. It's a perfect dish for any occasion, whether you want a cozy dinner or a fancy feast. Try it today and see for yourself how tasty it is!

Category: Mains

Source: www.bbcgoodfood.com

Equipment

Large frying pan

Ingredients

	Chicken stock
	Pearl barley
	Potato
	Spring green cabbage
	Beans
	Pea
	Broccoli
	Crème Fraîche
	Dill
	Lemon
	Prawn

Instructions

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 the vegetables are 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 the vegetables are tender and the prawns heated through.