Vegetable stew with juniper berries

Vegetable stew with juniper berries
Serves: 4
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 onions
  • 1 leek, sliced
  • 1 stick celery
  • 2 cloves garlic, crushed
  • 2 parsnips, sliced
  • 2 carrots, sliced
  • 2 sweet potatoes, diced
  • 2 tsp red pepper flakes
  • 2 tbsp flour
  • 1 glass red wine
  • 1.2 litres veg stock
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 100g pearl barley
  • 8 mushrooms, sliced
  • 6 juniper berries, crushed
  • salt and pepper
  1. Add olive oil and butter to a heavy-based pan over a medium heat. Add onion, leek, celery and garlic and cook, stirring, until softened and golden (6-8 mins). Add parsnips, carrots, sweet potatoes and red pepper flakes and cook, stirring for a further 5 mins. Sprinkle over flour and stir to coat and cook for 1-2 mins. Add wine and stir until absorbed (2 mins) then add stock and stir. Add thyme, bay leaf, pearl barley, mushrooms and juniper berries, season with salt and pepper, reduce heat to low, cover and simmer until vegetables are tender – about 40 mins.


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