Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Root Vegetable and Apple Stew Recipe
    Lost? Site Map

    Root Vegetable and Apple Stew

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    morgainegeiser's Note:

    Root vegetables are deliciously appealing in almost any form, here they are combined with apple and nutty barley.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large saucepan, combine 1 cup of the broth, 1 cup of water, the onion, and garlic. Bring to a boil and stir in the barley. Reduce to a simmer, cover, and cook until the barley is tender, about 30 minutes.
    2. 2
      Meanwhile, in a nonstick Dutch oven or large pot, heat oil until hot but not smoking over medium heat. Add the rutabaga and carrots and cook, stirring frequently, until the rutabaga is golden brown, about 5 minutes. Add the turnips and parsnips and cook, stirring frequently, until the turnips and parsnips are lightly brown, about 5 minutes.
    3. 3
      Add the apples, stirring to coat. Stir in the rosemary, salt and pepper. Add the remaining 2 1/2 cups broth and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables and apples are tender, about 15 minutes longer. Stir in the barley mixture and lemon juice. Divide among 4 bowls and serve.

    Ratings & Reviews:


    Nutritional Facts for Root Vegetable and Apple Stew

    Serving Size: 1 (558 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 296.1
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 752.1 mg
    Total Carbohydrate 57.1 g
    Dietary Fiber 12.0 g
    Sugars 19.9 g
    Protein 10.2 g

    The following items or measurements are not included:


    Ideas from


    Over 475,000 Recipes Network of Sites