Vegetable Casserole

Vegetable Casserole:

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:
Onions
Carrots
Celery
Sweet Potatoes
Vegetable Broth
Bring to a boil

Add :
Garlic
Leeks
Barley
Sage
Salt
Pepper

Cover and bake for 1 hour.
Serve with thick slices of Country French Bread and Butter.

Enjoy
Peace in the Kitchen!