Yield: 8 servings
Prep Time: 15 Min
Cooking Time: 30 Min
Ingredients:
● 6 small carrots, chopped
● 4 medium potatoes , cubed
● 1 parsnip, peeled and cubed
● 1/2 turnip, peeled and cubed
● 1 onion , chopped
● 1/2 tsp black pepper
● 2 liters water, or as needed
● 3 cubes vegetarian beef bouillon
● 1 1/2 cups green split peas
● 1 cup pearl barley or jobs tears, (can be substituted for small noodles)
Directions:
Place all vegetables into a large saucepan and saute until golden. Add remainder of ingredients bring to a boil and cook until all ingredients are tender. Approximately 30 minutes.
Serve and enjoy.
9 comments:
sounds great - now to figure out what part of the store i'd find parsnips in!
@ Brooke
They are usually pretty close to the carrots :-)
The stew sounds great. I've never had this combination of ingredients before.
Hey Pierrette, I have heard of vegetarian stock, but never of vegetarian beef bouillon cubes? Can you find those in you garden variety grocery store or do you go to a special store for that?
@Zet-Girouard
We get them at the bulk supply and restaurant supply store. I think I have seen them at places like the big carrot in Toronto. So I would check the biggest health food store you guys have your end of Canada.
This stew looks warm and yummy! I like anything with split peas in it. (Is that strange?) Thanks for bringing you recipe to share with us!
-Kim
taht does sound yummy. I have never had a turnip. My dad hated them from when he lived in an orphanage...so my mom never made them. i'm going to put this is my to make stack!
Sounds delicious. I LOVE irish stew...sadly it is usually out of a can lol
Stop by, I have something for you.
Lisa
Post a Comment