Hokkaido stew
Meatless stew with hokkaido pumpkin and barley in the lead roles. It is cooked without standard onions / garlic / peppers due to gastritis and gallstones, which I have been struggling with for the last year. Since I am looking for new spices that I can consume without any problems, I added one umeboshi plum, and the taste of the stew was also given by carrots, celery and parsley. The stew was great, it smeared immediately, and the best compliment to the cook is when they look for repeats :)
Preparation steps
- Add grated carrots to the heated coconut oil, simmer briefly and cover with a little water. Add chopped carrots and pieces of celery and parsley root.
- After the celery has started to release its scent, cover it with a glass of water and add barley, potatoes and diced pumpkin. I used a hokkaido pumpkin, but can any. It might be a good idea to soak the barley a couple of hours earlier - I didn't, so I cooked the stew for a long time, the barley took about 45 minutes to cook. Add water to cover everything and add a little salt.
- When the barley is at the end of cooking add the vegetables as desired. I added a leaf of kale chopped into strips that I got with the snack and one half of the broccoli chopped into florets. In this step, I added chopped umeboshi plum, although it can do without it. It’s very salty so I didn’t salt much in the previous step.
- When the barley was cooked, after 45-60 mins, depending on whether we had soaked it earlier, I crushed a couple of pieces of potatoes with a fork and put them back in the stew to get to the density.
- In a cup, I mixed a little plain flour, corn flour, salt and water and with a spoon put the cloves in the stew and let it cook for another 5 minutes.
- When everything is done turn off the heat and stir in a couple of chopped fresh parsley leaves. Good apetite!
