Barley Root Vegetable Rainbow Stew
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped
- Kosher salt and freshly ground pepper, to taste
- 4 cups mixed, peeled and 1/2-inch diced root vegetables, such as parsnip, carrot, sweet potato, white potato, and yellow beets
- 1/2 cup pearled barley, rinsed
- 4 cups chicken or vegetable broth
- 1 tablespoon lemon zest
- 2 tablespoons sour cream, plus more for serving
- 2 tablespoons chopped dill, plus more for serving
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