Nana's Root Vegetable and Quick-Barley Broth
English
Chapter 3: The Food Mom Made When I Was Sick (Invalid Cookery and Healing Bowls)
When a person is sick, they do not need a miracle cure; they need a hot bowl of something made by someone who gives a damn. Rooted in the resource-driven farmhouse kitchens of Ireland, this broth relies on humble, earthy vegetables simmered gently until tender. Quick-cooking barley provides necessary heft without demanding hours at the stove. It is an honest, utilitarian bowl of comfort designed to warm the bones and settle the stomach when the world feels unforgiving.
Before you start
Wash the leek thoroughly.
Leeks are notorious for hiding grit between their layers, so it is best to halve and slice them first, then rinse vigorously in a bowl of cold water.
Dice the root vegetables uniformly.
Taking the time to cut the carrots, parsnip, and potatoes to similar sizes ensures they finish cooking at exactly the same time in the simmering broth.
Ingredients
- olive oil2 tablespoons
- yellow onion finely diced1 medium
- leek washed halved and thinly sliced1 large
- celery diced2 stalks
- carrots peeled and diced2 large
- parsnip peeled and diced1 medium
- russet or yukon gold potato peeled and cubed1 large
- garlic minced2 cloves
- low sodium vegetable or chicken broth6 cups
- fresh thyme2 sprigs
- dried bay leaf1
- quick cooking barley1/2 cup
- sea salt and black pepperto taste
- fresh flat leaf parsley chopped2 tablespoons
Method
- 01
Sweat the aromatics in hot oil until soft and translucent.
In a large, heavy-bottomed Dutch oven over medium heat, gently sauté the onion, leek, and celery in the olive oil for 5 to 7 minutes without allowing them to brown.
- 02
Build the root vegetable foundation.
Stir in the minced garlic for 30 seconds until fragrant, then add the diced carrots, parsnip, and potato, tossing them briefly to coat in the oil.
- 03
Simmer and infuse the broth.
Pour in the broth, submerge the thyme and bay leaf, and bring to a gentle boil before reducing the heat to low, covering partially, and simmering for 20 minutes until the vegetables are fork-tender.
- 04
Stir in the quick-cooking barley.
Remove and discard the thyme stems and bay leaf, stir in the barley, cover the pot, and simmer for an additional 10 to 12 minutes so the grains become perfectly plump and chewy.
- 05
Season carefully and serve.
Turn off the heat, season gently with sea salt and black pepper, stir in the fresh parsley, and ladle the hot broth into deep bowls.
Notes
Account for pearl barley.
If standard pearl barley is your only option, add it simultaneously with the broth and root vegetables, as it requires at least 30 minutes to become tender.
Purée for highly sensitive stomachs.
For severe digestive distress, omit the barley initially, remove the herbs, and purée the root vegetables and broth until silky before stirring in separately cooked quick barley.
Fortify with protein.
Fold in a cup or two of shredded, pre-cooked rotisserie chicken during the final five minutes of simmering to transform this light broth into a substantial convalescent meal.
Add a historical citrus twist.
Stir a tablespoon of freshly squeezed lemon juice into the pot off the heat just before serving to brighten the earthy roots and cut through the starch.
From The Irish American Table.