Root Vegetable Ragout with Barley
Executive Chef Bill Telepan

Ingredients:

• 1 small onion, minced
• 1 clove garlic, minced
• 2 tablespoons butter
• 1 cup wine
• 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2 inch dice
• 3 1/2 cups vegetable stock, or water
• 1/2 cup barley
• 1 medium carrot, peeled, cut on the bias into 1/2 inch pieces (3 ounces)
• 1 small parsnip, peeled, cut on the bias into 1/2 inch pieces (3 ounces)
• 1 medium turnip, peeled, cut into 1/2 inch dice (3 ounces)
• 1/2 small rutabaga, peeled, cut into 1/2 inch dice (3 ounces)
• 1 small celeriac, peeled, cut into 1/2 inch dice (3 ounces)
• 1 medium leek, cut into 1/2 inch slices, washed rings (3 ounces)
• 1 small head Savoy cabbage, discard outside leaves use outer quarter of head, chiffonade (3 ounces)
• 1/2 tablespoon chopped chives
• 1/2 tablespoon chopped parsley
  

Method:

Melt 1 tablespoon butter in medium-sized pot, sweat onion with a pinch of salt, over medium heat, covered, for 5 minutes. Add wine, bring to a boil, reduce heat and simmer for 5 minutes. Add potatoes, 2 cups of stock (or water), and a large pinch of salt. Bring to a boil and simmer for 15 to 20 minutes, or until potatoes are tender. Purée in a blender until smooth, reserve.

While potatoes are cooking, place barley and remaining 1 1/2 cups vegetable stock in a pot over medium-high heat. Season with salt and pepper. Cook until tender, about 20 minutes. Adjust seasoning.

Melt the remaining butter in a pot over medium heat. Add the carrots, parsnips, turnips, rutabaga, celery root, and a large pinch of salt, cover and cook for 10 minutes, stirring occasionally. Add leeks, cabbage, and pinch of salt. Cook covered for 5 minutes, stirring occasionally. Add the potato and vegetable stock purée, bring to simmer and cook 10 minutes.

Add the herbs to ragout. Divide barley between 4 bowls and spoon ragout over the top.

Serves 4 (makes 6 cups)