Sage, Barley & Butterbean Stew with Roasted Brussel Sprouts & Rosemary Celeriac Mash
I find that I feel content and calm in winter when I sleep more, get outside and eat well.
Making simple hearty stews, like this Sage, Barley & Butterbean Stew, made from pantry staples and seasonal produce is a perfect way for me to keep cooking healthy meals that require minimal effort.
Winter herbs such as sage, rosemary and thyme can be great additions to most dishes. Rosemary and thyme can also work well in cakes and desserts while sage adds earthiness to any stew, soup or even homemade burger mix.
This is also a good base recipe for you to create your own stew made from your favourite grains, beans and winter veggies. For example, buckwheat groats, quinoa or wild rice could replace the pearl barley for a gluten-free version; though just be aware these grains will have different cooking times.
Also as it is root vegetable season you could add additional turnips, swedes and parsnips to the stew or as a replacement for the mash. So many variations!
SAGE, BARLEY & BUTTER BEAN STEW WITH ROSEMARY CELERIAC MASH & ROASTED BRUSSEL SPROUTS
serves 4 - 6 • 40 minutes
for mash:
600g / ½ large celeriac
300g / 3 medium potato
1-2 sprigs of rosemary, stalks removed
1 tbsp olive oil
for sprouts:
olive oil
400g / 14oz brussel sprouts
for stew:
olive oil
1 medium leek, sliced
2 medium carrots, peel & chopped
1 clove of garlic, crushed
3-4 fresh sage leaves, chopped
4 sprigs of fresh thyme, stalks removed
1 tbsp tomato puree
1 tsp Marmite or miso paste
90g / ¾ cup pearl barley
80g / ½ cup split red lentils
1¼ litre / 5 cups vegetable stock
handful of kale, roughly chopped
1 x 400ml can of butter beans
Preheat the oven to 200℃ / 392℉ in preparation for roasting the sprouts.
In a large casserole pan, heat the oil over medium heat. Add in the leek, carrot and garlic, sautéing for a couple of minutes.
Stir in the chopped herbs, tomato puree and marmite or miso paste. Then add in the pearl barley and red lentils. Allow to heat through for a minute before pouring in the vegetable stock.
Turn the heat up and bring the stew to a boil. Once boiling, reduce the heat and place on a lid. Let it simmer away for 15-20 minutes, stirring occasionally, or until the barley is cooked through.
While the stew is cooking, you can prepare the mash and brussels sprouts.
Prepare the brussel sprouts by chopping off the ends and removing some of the outer leaves. Cut them in halves or quarters and spread them out on a baking tray. Toss them in a drizzle of oil and season with salt before transferring them to the oven. Roast them for 15-20 minutes or until they start to char on the outside.
For the mash, peel and chop the celeriac and potatoes into similar size chunks and add them to a pan of salted water. Place over high heat and bring it to a boil. Cook for roughly 10 minutes or until you can easily pierce a piece of potato with a knife.
Drain the celeriac and potatoes and return them to the pan. Add in the chopped rosemary and a tablespoon of olive oil. With a masher utensil or a hand blender, mash until you get your desired consistency. Season with salt and pepper. You may want to add more oil if you like the taste of olive oil in your mash.
With stew fully cooked, finally add in the chopped kale and drained butter beans. Cook for another few minutes to allow everything to heat through and the greens to wilt before serving.
Feel free to stir the brussel sprouts into the stew or simply spoon them on top of each plate.