Family-Style Creamy Barley Bake with Leek Turkey, Glazed Carrots, and Mild Mustard Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 23 x 33 cm (9 x 13 inches).

2. 2

   Cook the pearl barley in a pot of boiling water with a pinch of salt for 25 to 30 minutes, until tender but still slightly firm. Drain well and set aside.

3. 3

   Meanwhile, melt 1 tablespoon of the butter with the olive oil in a large skillet over medium heat. Add the carrots and honey and cook for 4 to 5 minutes, stirring often, until the carrots look glossy and are just becoming tender. Transfer to a plate and set aside.

4. 4

   In the same skillet, add the onion and leek. Cook for 5 minutes until softened. Stir in the garlic, dried thyme, and sweet paprika, and cook 30 seconds more.

5. 5

   Add the ground turkey to the skillet. Cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Season with most of the salt and black pepper.

6. 6

   Push the turkey mixture to the sides of the skillet. In the center, melt the remaining tablespoon of butter and add the all-purpose flour. Cook for 1 minute, stirring, to form a thick base.

7. 7

   Gradually pour in the hot stock and then the milk, whisking or stirring constantly to avoid lumps. Add the Dijon mustard and 100 g (about 3 1/2 oz) of the shredded cheddar cheese. Cook for 3 to 4 minutes until creamy.

8. 8

   Fold in the cooked barley, the glazed carrots, and half of the fresh parsley. Mix well, taste, and adjust with the remaining salt and more black pepper if needed.

9. 9

   Transfer the mixture to the prepared baking dish and spread evenly. In a small bowl, combine the breadcrumbs with the remaining 50 g (about 1 1/2 oz) cheddar cheese. Sprinkle this crust evenly over the top.

10. 10

    Bake for 18 to 20 minutes at 200 °C / 400 °F, until bubbling around the edges. For a deeper golden finish, broil for 2 to 3 more minutes, watching closely.

11. 11

    Let rest for 8 minutes before serving. Finish with the remaining fresh parsley on top and serve hot.