Family Creamy Barley Bake with Chicken, Carrots and Cheesy Cauliflower Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the butter or oil.

2. 2

   Place the cauliflower in a pot with water and a pinch of salt. Bring to a boil and cook for 10 to 12 minutes until very tender. Drain well.

3. 3

   Meanwhile, cook the pearl barley in a pot with 500 ml of the chicken broth over medium heat for 25 to 30 minutes, until tender and most of the liquid has been absorbed. Set aside.

4. 4

   Heat the olive oil and half of the butter in a large skillet over medium-high heat. Add the chicken, 1/2 teaspoon of the salt, and the black pepper. Brown for 5 to 6 minutes, stirring, until the chicken is cooked on the outside.

5. 5

   Add the carrot, leek, garlic, and dried thyme to the skillet. Cook for 6 to 8 minutes over medium heat until the leek softens and the carrot starts to become tender.

6. 6

   Sprinkle the wheat flour over the chicken and vegetables. Stir for 1 minute to cook off the raw flour taste.

7. 7

   Gradually pour in the remaining 250 ml chicken broth and the milk, stirring to prevent lumps. Add the Dijon mustard, cream cheese, and 80 g of the shredded cheddar. Cook for 3 to 4 minutes until creamy. Adjust with the remaining salt if needed.

8. 8

   Fold the cooked barley into the skillet mixture and stir well so it is fully coated in the sauce. Transfer the mixture to the baking dish and level the top.

9. 9

   Blend or mash the drained cauliflower with the remaining butter until thick and smooth. Add the remaining 60 g cheddar and mix. Spread this cauliflower topping over the barley and chicken base.

10. 10

    Bake for 18 to 22 minutes at 200 °C / 400 °F, until bubbling around the edges. For extra color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Remove from the oven, let rest for 5 minutes, and finish with fresh parsley on top before serving.