4 portions
2 dl dried pearl barley 4 dl vegetable stock 2 teaspoon salt 200 g beetroot 100 g swede 200 g celeriac/parsley root (or any other root vegetable) 150 g apple red onion to taste

Directions Clean and dice root vegetables. Drizzle with oil and salt and place on a baking tray with wax paper.

Bake in oven at 160°C for 20 minutes or until softened.

Rinse pearl barley with cold water and place in a casserole with 4 dl salt and stock. Cook on low heat with the lid on for approx. 15 minutes. Let stand off heat for 15 minutes or more, until the barley is softened. Dressing 2 dl fresh herbs (dill, thyme, mint, parsley) 1 clove garlic 1 dl olive oil 250 ml apple cider vinegar 1 tsp sugar 2 tsp salt Finely chop herbs and garlic together. Place in a bowl and whisk in olive oil. Clean and dice the apples. Use lemon juice to avoid discoloration. Blend into the herb oil. Yoghurt and fermented dressing 1,5 dl fermented milk( kefir) 1,5 dl yoghurt 1 dl herbs (for example parsley, thyme, mint, coriander) 0,5 tsp salt 0,5 tsp sugar

1 tbsp oils In a blender, purée the herbs, the oil and 1 tbsp of the yoghurt until a smooth, green color is obtained. Blend in the rest of the yoghurt, the kefir as well as the salt and sugar. Variety of sausages Cut into thick chunks and pan fry or bake in oven until cooked thoroughly. Serve warm with Pearl Barley Salad.