Winter Vegetable Stew

Ingredients

• 1 brown onion
• 1 leek
• 2 carrots
• 1 small swede
• 1 parsnip
• 2 bay leaves
• small handful of thyme sprigs
• 1 cup white wine
• 4 cups vegetable stock
• ½ cup dried pearl barley (or split mung beans or lentils)
• salt and pepper

Method

Roughly chop the vegetables into 1-2cm chunks. Put everything in a ceramic crock pot and put on a slow setting for 8 hours or fast for 4 hours. If cooking in a regular pot, sauté the vegetables first, then add the remaining ingredients and cook on a low heat for about 1 hour, or until vegetables and barley/beans/lentils are soft. 

Serve with Peanut Butter Dumplings.