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Barley and Root Vegetable Chowder Recipe

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This recipe for Barley and Root Vegetable Chowder is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound Barley
2 each Celery Root peeled and diced
2 each Turnip peeled and diced
1 each Rutabaga peeled and diced
2 each Parsnips peeled and diced
½ head Cabbage peeled and diced
1 each Onions peeled and diced
4 each Tomatoes diced
3 each potatoes peeled and diced
¼ cup Vegetable oil
1 teaspoon Fresh Sage chopped
1 tablespoon Black Pepper ground
1 Gallon Vegetable Stock
1 ½ teaspoons Salt or to taste
½ bunch Parsley chopped
Directions:
Directions:
Boil barley in 3 quarts of water until tender. Drain and rinse with cold water, reserve.
In a stock pot, sweat all vegetables in oil until tender.
Add stock and seasonings.
Simmer for 30 minutes or until vegetables are tender.
Add barley and parsley, adjust seasoning, serve.
Number Of Servings:
Number Of Servings:
12

 

 

 

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