Root Vegetable and Barley Stew
 
 
Makes 4 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil, plus more for finish
  • 1 small yellow onion, diced
  • kosher salt and freshly ground black pepper, to taste
  • 1 garlic clove, minced
  • 4 cups diced root vegetables (see notes*)
  • ½ cup pearl barley, rinsed and drained
  • 4 cups vegetable broth
  • 2 tablespoons whole-milk plain yogurt
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1 tablespoon finely grated lemon zest
  • freshly squeezed lemon juice (for finish, optional)
Instructions
  1. In a large pot, heat butter and olive oil over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until onions have softened, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add root vegetables and cook, stirring occasionally, until they start to brown, about 5 minutes.
  3. Add barley and vegetable broth; stir and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
  4. Remove about 1 cup of vegetables and liquid from pot and purée; return to pot. Stir in yogurt, dill and lemon zest. Season with additional salt and pepper to taste.
  5. Divide stew among bowls, drizzle with olive oil and lemon juice, if using, and top with additional dill.
Notes
I used a mix of carrots, golden beets, russet potatoes and sweet potatoes.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/root-vegetable-and-barley-stew/