I am happily ensconced in winter produce mode! (Fitting, since we just had 2 days with a bit of snow!) That just means that I am enjoying all the cooking we are doing with produce that is harvested in late fall and can last in storage for much of the winter. The list includes some of my favorite fruits & vegetables: carrots, all the winter squashes, and potatoes. Pumpkin started off our Fall harvest season and starred in a few recipes I posted in the second half of October. Carrots are featured today. Butternut squash and sweet potato recipes are coming, too. There is lots of orange color in our Fall menus!

Carrots get double billing in this recipe with both the veggie & its juice as ingredients. Mushrooms and barley add to the heartiness of the dish. Besides adding color, the spinach brings loads of nutrients to the stew. We’ll make this often throughout the Fall and Winter months, even on days we are not observing Meatless Monday!

Carrot-Mushroom-Barley & Spinach Stew  (adapted from foodnetwork.com) Total Time Required: 40 minutes, Prep Time: 29 minutes, Cook Time: 11 minutes, Yields: 4 servings

Ingredients:

• 2 cups carrot juice
• 10 ounces mushrooms, stems removed and reserved, caps sliced
• 3 tablespoons extra-virgin olive oil, divided
• 4 tablespoons unsalted butter, divided
• 1 cup instant barley
• 1 medium onion, chopped
• 1 stalk celery with leaves, finely diced
• 1/4 teaspoon dried rosemary, crumbled
• Kosher salt and freshly ground pepper
• 4 medium carrots, (about 12-14 ounces) cut into 1/2-inch pieces
• 6 ounces (4 cups) baby spinach, roughly chopped
• 1 tablespoon grated peeled ginger

Directions:

Bring the carrot juice, 3 cups of water and the mushroom stems to a boil in a saucepan over medium heat.

Meanwhile, heat the olive oil and 2 tablespoons butter in a separate pot over medium-high heat. Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.

Add the onion, celery, and rosemary to the pot and season it with salt and pepper. Add 1 tablespoon of olive oil, if needed. Cook, stirring occasionally, until the onion is translucent, about 2 minutes.

Add the carrots and cook 4 more minutes.

Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.

Add the remaining carrot juice mixture, the spinach and ginger and cook, stirring, until the barley and vegetables are tender, about 5 minutes.

Add salt & pepper to taste. Stir in the remaining 2 tablespoons butter, when it has melted, ladle the stew into bowls.

I may not like the cold weather, but I do like cold weather food!  ~Linda

Carrot-Mushroom-Barley & Spinach Stew  (adapted from foodnetwork.com) Total Time Required: 40 minutes, Prep Time: 29 minutes, Cook Time: 11 minutes, Yields: 4 servings

Ingredients:

• 2 cups carrot juice
• 10 ounces mushrooms, stems removed and reserved, caps sliced
• 3 tablespoons extra-virgin olive oil, divided
• 4 tablespoons unsalted butter, divided
• 1 cup instant barley
• 1 medium onion, chopped
• 1 stalk celery with leaves, finely diced
• 1/4 teaspoon dried rosemary, crumbled
• Kosher salt and freshly ground pepper
• 4 medium carrots, (about 12-14 ounces) cut into 1/2-inch pieces
• 6 ounces (4 cups) baby spinach, roughly chopped
• 1 tablespoon grated peeled ginger

Directions:

Bring the carrot juice, 3 cups of water, and the mushroom stems to a boil in a saucepan over medium heat.

Meanwhile, heat the olive oil and 2 tablespoons butter in a separate pot over medium-high heat. Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.

Add the onion, celery, and rosemary to the pot and season it with salt and pepper. Add 1 tablespoon of olive oil, if needed. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the carrots and cook 4 more minutes.

Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.

Add the remaining carrot juice mixture, the spinach and ginger and cook, stirring, until the barley and vegetables are tender, about 5 minutes. Add salt & pepper to taste. Stir in the remaining 2 tablespoons butter, when it has melted, ladle the stew into bowls.