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home > recipes > vegetables > scarborough faire stew
from US 1 onion, chopped 2 carrots, cut into chunks 1 medium white potato, cut into chunks 5 cloves garlic (or to taste), minced 1/2 cup shredded cabbage handful of mushrooms, sliced 2 tbs. pearl barley 2 tbs. split peas 2 tbs brown lentils 1-2 tbs mellow brown rice miso paste 2 tbs flour 6 cups water black pepper to taste 1/2 tsp. each dried savory, sage, rosemary, and thyme and, of course, whatever else strikes your fancy Sautee the onions and garlic in a tiny splash of olive oil until the onions are soft and translucent. Add the water, potato, carrot, cabbage, and mushrooms; bring to a boil, reduce to a simmer, dissolve the miso paste and stir in. Cook for 10 minutes, then add the barley, lentils, and split peas along with the herbs. (The rosemary should be ground in your fingers before adding to the stew.) Cook for another 15-20 minutes until the grains are soft; then dissolve 2 tbs of flour in a bit of cold water, slowly add some hot soup to it, stirring to avoid lumps, until it is well-dissolved. Pour this mixture slowly into the pot, stirring, until the desired thickness is reached. Add pepper to taste, and some butter or maragarine if desired. Serve over noodles or brown rice with good whole wheat bread on the side.

Scarborough Faire Stew


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keyword: scarborough
keyword: faire
ethnicity: english
recipes for vegetables
recipes by tpogue
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(posted December 21, 2005)

from US

1
onion, chopped
2 carrots, cut into chunks
1 medium white
potato, cut into chunks
5 cloves
garlic (or to taste), minced
1/2 cup shredded
cabbage
handful of mushrooms, sliced
2 tbs.
pearl barley
2 tbs.
split peas
2 tbs
brown lentils
1-2 tbs
mellow
brown rice miso paste
2 tbs
flour
6 cups water
black pepper to taste
1/2 tsp. each dried
savory, sage, rosemary, and thyme and, of course, whatever else strikes your fancy

Sautee the onions and
garlic in a tiny splash of
olive oil until the onions are soft and translucent. Add the water, potato, carrot, cabbage, and mushrooms; bring to a boil, reduce to a simmer, dissolve the miso paste and stir in. Cook for 10 minutes, then add the barley, lentils, and split peas along with the herbs. (The rosemary should be ground in your fingers before adding to the stew.)

Cook for another 15-20 minutes until the grains are
soft; then dissolve 2 tbs of flour in a bit of cold water, slowly add some hot soup to it, stirring to avoid lumps, until it is well-dissolved. Pour this mixture slowly into the
pot, stirring, until the desired thickness is reached. Add pepper to taste, and some butter or maragarine if desired. Serve over noodles or brown rice with good whole wheat bread on the side.



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