Here’s a tasty seasonal dish that’s easily adaptable to use whatever root vegetables you have on hand. I always like to include some beets because they give the stew a pretty red color, but any combination of root vegetables will work well. It’s a perfect dish for the cold months of the year — tasty, warm, and filling.
1 large onion, chopped
1/2 tsp. each cumin, coriander, ginger
4 cups winter squash (any kind), peeled and cubed
4 cups chopped (and peeled, if desired) root vegetables, such as carrots, beets, turnips, parsnips, potatoes, celeriac, rutabaga
3/4 cup barley
3 cups water
salt to taste
Saute the onions with the spices. Add the squash and root vegetables, barley, and water. Cover and bring to a boil. Reduce heat and simmer, covered, until all the vegetables are cooked, about 30 minutes.
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