Two of a Kind

Never the same dish twice

Navigation

Root Vegetable and Barley Stew

Image of root vegetable and barley stew. After polishing off nearly 3 pounds of poultry, I was in the mood for plant-based food. So as soon as I watched Samantha Seneviratne prepare a batch of root vegetable and barley stew, I craved a bowl (despite her son’s “terrible” review).

I’m a fan of the recipe for a few reasons:

  1. It calls for very basic ingredients, many of which you likely have on hand.
  2. It comes together quickly – i.e., in under an hour.
  3. It cooks in one pot, so clean-up is a breeze.

And, of course, root vegetable and barley stew tastes good! I’ve been enjoying it with crusty bread for breakfast, lunch and dinner. Now that it’s gone, I wish I doubled the quantity.

Close-up image of root vegetable and barley stew. Recipe adapted from Food52.

Root Vegetable and Barley Stew
 
Save Print
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.

If you liked this recipe, you might also enjoy:

Leave a Reply

Popular Posts