Sweet potato grain bowl with caramelized plums

Based on 6 ratings
Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

“Long live the pearl barley! For me, this is an underused ingredient that deserves more attention. This recipe is one of my favorite ways to prepare it. If you like it to be more creamy, add some grated Parmesan to the pearl barley risotto.”

Difficulty

Medium 👍
70
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g sweet potatoes
100 g baby spinach
300 g plums
½ clove garlic
½ onion
3 tbsp vegetable oil
50 g sugar
100 ml white wine
100 ml water
3 tbsp lemon juice
3 tbsp walnut oil
2 tbsp olive oil
100 g barley
500 ml vegetable broth
1 tbsp unsalted butter
50 g walnuts (for serving)
lemon juice (for serving)
salt
pepper
sugar
Metric
Imperial

Utensils

  • oven
  • knife
  • cutting board
  • peeler
  • large bowl
  • baking sheet
  • 2 pots
  • fine sieve
  • bowl
  • cooking spoon

Nutrition per serving

Cal
775
Protein
9 g
Fat
46 g
Carb
77 g
  • Step 1/5

    Preheat oven to 180°C/360°F. Finely chop garlic and onion. Peel and dice sweet potatoes. Halve and pit plums.
    • ½ clove garlic
    • ½ onion
    • 600 g sweet potatoes
    • 300 g plums
    • oven
    • knife
    • cutting board
    • peeler

    Preheat oven to 180°C/360°F. Finely chop garlic and onion. Peel and dice sweet potatoes. Halve and pit plums.

  • Step 2/5

    In a large bowl, combine sweet potatoes with vegetable oil and season with some salt and sugar. Transfer to a baking sheet and bake for approx. 25 min. at 180°C/360°F.
    • 3 tbsp vegetable oil
    • salt
    • sugar
    • large bowl
    • baking sheet

    In a large bowl, combine sweet potatoes with vegetable oil and season with some salt and sugar. Transfer to a baking sheet and bake for approx. 25 min. at 180°C/360°F.

  • Step 3/5

    Add sugar to a pot and let melt and caramelize, swirling the pot as needed. Deglaze with half the white wine and water and let simmer briefly, approx. 2 min. Add plums and cook for approx. 10 min. over low heat. Remove from heat and let cool in the pot. Drain through a fine sieve set over a bowl to reserve the liquid. Combine the liquid with lemon juice and walnut oil to make a dressing, and season with salt and pepper.
    • 50 g sugar
    • white wine
    • 100 ml water
    • 3 tbsp lemon juice
    • 3 tbsp walnut oil
    • salt
    • pepper
    • pot
    • fine sieve
    • bowl

    Add sugar to a pot and let melt and caramelize, swirling the pot as needed. Deglaze with half the white wine and water and let simmer briefly, approx. 2 min. Add plums and cook for approx. 10 min. over low heat. Remove from heat and let cool in the pot. Drain through a fine sieve set over a bowl to reserve the liquid. Combine the liquid with lemon juice and walnut oil to make a dressing, and season with salt and pepper.

  • Step 4/5

    Add olive oil to a pot over medium heat. Add garlic and onion and sauté until translucent. Add pearl barley and fry for 2 min., stirring constantly. Deglaze with remaining white wine. Add half of the vegetable broth to the pot and let simmer over medium heat until fully absorbed. Repeat with the remaining broth so that barley cooks for approx. 20 min.
    • 2 tbsp olive oil
    • 100 g barley
    • 50 ml white wine
    • 500 ml vegetable broth
    • pot
    • cooking spoon

    Add olive oil to a pot over medium heat. Add garlic and onion and sauté until translucent. Add pearl barley and fry for 2 min., stirring constantly. Deglaze with remaining white wine. Add half of the vegetable broth to the pot and let simmer over medium heat until fully absorbed. Repeat with the remaining broth so that barley cooks for approx. 20 min.

  • Step 5/5

    Add butter to the pot and mix to combine. Season with salt, pepper, and a few drops of lemon juice. Serve with roasted sweet potatoes, caramelized plums, baby spinach, and walnuts and the dressing. Enjoy!
    • 1 tbsp unsalted butter
    • 100 g baby spinach
    • 50 g walnuts (for serving)
    • salt
    • pepper
    • lemon juice (for serving)

    Add butter to the pot and mix to combine. Season with salt, pepper, and a few drops of lemon juice. Serve with roasted sweet potatoes, caramelized plums, baby spinach, and walnuts and the dressing. Enjoy!