Food

A Vegetable-Forward Bowl so Satisfying You Won’t Miss the Meat

Roasted carrots taste sweet and sport a satisfying bite when cooked to just shy of soft.
A Vegetable-Forward Bowl so Satisfying You Won’t Miss the Meat
Simple ingredients turn into something special. JeanMarie Brownson/TCA
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A roasted carrot and barley dish at Kinross Winery in New Zealand made skipping steak easy. We photographed it before enjoying to remember its inspiring composition.

Creamy barley, rich from vegetable broth and garlic, not cream, filled a ceramic bowl. Perfectly roasted carrot segments stood on end in the barley, while tahini, spiced crumbled nuts, and parsley created a beautiful finish—all making this meatless entrée irresistible.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.