Sunday, December 16, 2012
350 degree oven
6-8 quart Enamel Cast Iron Casserole
or, whatever covered oven proof pan you have that will hold all of the vegetables and broth.
2 onions,cut into wedges
3 carrots, roughly cut
3 stalks of celery,roughly cut
1 LB. Sweet Potatoes,( or Russet Potatoes if you absolutely do not eat Sweet Potatoes), roughly cut into cubes
2 pints of Vegetable Broth
2 garlic cloves, finely chopped
3 leeks, roughly sliced
1 1/2 C Pearl Barley
2 tsp dried sage
salt and pepper to taste
2 TBS coarsely chopped parsley for garnish
In the Casserole, on the stove:
Bring to a boil
Cover and bake for 1 hour.
Serve with thick slices of Country French Bread and Butter.
Peace in the Kitchen!