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As winter draws to a close, there is still a hint of chill in the evening air, and the lingering cool-weather crops are begging for a last-minute grab in the produce aisles. I feel like parsnips are terribly under-appreciated in American cuisine, but they add numerous health benefits to any meal. With “false spring” over, and enjoying our final cold snap before the warm weather hits, we needed one last hearty hurrah to bolster our immune systems.
This is a cozy, creamy pottage (somewhere between a soup and a stew) which offers instant comfort. Use some leftover meat and homemade stock from a roast chicken you have previously enjoyed, or cook it with a couple fresh chicken thighs. This supper is unpretentious and is the ultimate in comfort cooking for body & soul health.
Storage: This stew will keep in the refrigerator for up to 3 days. You may freeze individual portions for up to 3 months in freezer-safe containers. To enjoy, thaw portions completely in the refrigerator before reheating. Not recommended for water bath canning at all, nor for pressure canning, due to its thick consistency.
Good to Know:
Parsnips are anti-inflammatory and anti-fungal, and they contain a generous dose of vitamin C and potassium.
Barley is high in fiber and can help lower cholesterol, blood sugar, and more.
Potential Swap: If you’re sensitive to barley (such as those with gluten sensitivity), you can sub it out for an equivalent portion of *buckwheat groats, which are a wonderful source of unsaturated fatty acids which can improve blood cholesterol levels and reduce inflammation.
Potential Swap: If parsnips are unavailable, you can use carrots, which are full of antioxidants and beneficial vitamins and minerals.
*When being mindful to gluten-sensitivities, Always remember to select grains or pseudo-grains from a reliable source– one that does not cross-contaminate from shared equipment with gluten-full products like wheat
Helpful Products:
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Organic Pearl Barley or Buckwheat
Chicken and Parsnip Stew with Leeks and Barley
Equipment
- 1 6 qt or larger Dutch oven (enamel pot) or large soup pot
Ingredients
- 2 tbsp olive oil
- 12 ounces leeks, chopped already trimmed and rinsed
- 12 ounces parsnips, rustically chopped no need to peel if you have washed them well
- salt & pepper to taste
- 3 tbsp Dijon mustard
- 16 ounces shredded or chopped chicken previously cooked
- 1 cup pearl barley
- 8 cups hot chicken broth
- 1 bunch fresh parsley, chopped
- 1/4 tsp crushed Aleppo or paprika pepper OPTIONAL
Instructions
- Tip the prepared vegetables into a heavy-based soup pot or Dutch oven with a drizzle of olive oil. Sauté over high heat for 5 minutes. (This is mostly for color on the vegetables.)
- Add a dash of salt and pepper, and sauté until they begin to look glossy, but still crunchy. (Don't worry– They will cook to fork-tender during simmering.)For an optional hint of warmth, you can add a pinch of crushed Aleppo pepper or smoked paprika pepper.
- Add the Dijon mustard and stir to combine. Then add chicken, barley, and chicken broth.
- Bring all the contents up to a boil, and then reduce to a simmer with the lid on. Simmer for 20-30 minutes or until the barley is cooked. (Tip- barley does not cook completely to mush like overcooked pasta. Instead, it will remain pleasantly chewy.)
- Serve while warm, but not too hot. Sprinkle with fresh, chopped parsley for an herby pop of color.
