In this episode of Cook a Half, join Food52 Resident Samantha Seneviratne and her son Artie as they enjoy a hearty and comforting medley of root vegetables and barley that’s halfway between a stew and a soup! This dish is inspired by one of their favorite books, Rainbow Stew, and is perfect for a cool fall day. GET THE RECIPE ►► [ Ссылка ]
Follow Sam on Instagram: @samanthaseneviratne
Also featured in this video
Food52 x Dansk Kobenstyle Casserole: [ Ссылка ]
PREP TIME: 10 minutes
COOK TIME: 45 minutes
SERVES: 4
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
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