-
Prep time
10 minutes
-
Cook time
45 minutes
-
Serves
4
Test Kitchen Notes
To see more Cook and a Half with Sam and Artie (c'mon, you know you want to!), head here. —The Editors
Watch This Recipe
Barley & Root Vegetable Rainbow Stew
Ingredients
-
2 tablespoons
unsalted butter
-
1 tablespoon
extra-virgin olive oil
-
1
small yellow onion, finely chopped
-
Kosher salt and freshly ground pepper, to taste
-
4 cups
mixed, peeled and 1/2-inch diced root vegetables, such as parsnip, carrot, sweet potato, white potato, and yellow beets
-
1/2 cup
pearled barley, rinsed
-
4 cups
chicken or vegetable broth
-
1 tablespoon
lemon zest
-
2 tablespoons
sour cream, plus more for serving
-
2 tablespoons
chopped dill, plus more for serving
Directions
-
In a large, heavy-bottomed pot melt the butter and oil over medium heat. Add the onion and cook until translucent, 10 minutes. Season with salt and pepper.
-
Add the root vegetables and cook until they are browned in spots, another 5 minutes.
-
Add the barley and broth and bring to a simmer. Cook, stirring occasionally, until the vegetables and barley are tender, about 25 minutes.
-
Transfer 1 cup of the soup to a blender and puree until smooth. Return the pureed soup to the pot and stir in the zest, sour cream, and dill. Season to taste with salt and pepper. Top with more sour cream and dill to serve.
See what other Food52ers are saying.