First braise a pot of veggies, then add barley for a soup – The Boston Globe

Braised winter vegetables are warming and comforting, but won’t leave you feeling like you need to loosen your belt. Chopping the vegetables will occupy the majority of the prep time; keep most pieces similar in size, but leave the potatoes larger because they cook faster. At the same time, put on some water to make polenta, brown rice, or pasta. Use the braising time wisely. Perhaps the driveway needs to be shoveled yet again, or maybe you would rather curl up on the couch with tea and a good book.

Begin the second day’s meal by toasting barley in a soup pot to release the nutty aroma of the grain. Simmer it with stock and tomatoes until the barley is tender, then stir some of the braised vegetables into the pot. Toast a few slices of rustic bread, and sit down to hot bowls. The perfect antidote to winter’s fury.


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(For braised vegetables, barley soup)

2 tablespoons butter

½ cup shredded Parmesan

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2 stalks celery

3 carrots

1 pound crimini mushrooms

2 small turnips

1 pound Brussels sprouts

2 large red potatoes

3 parsnips

1 bunch kale

2 large onions

2 cloves garlic

Few sprigs fresh parsley

2 sprigs fresh thyme

1 bunch fresh chives

Salt and pepper

3 tablespoons olive oil

7 cups vegetable stock

1 bay leaf

½ cup semi-pearled barley

1 can (28 ounces) diced tomatoes

Karoline Boehm Goodnick can be reached at [email protected].