In this episode of Cook a Half, join Food52 Resident Samantha Seneviratne and her son Artie as they enjoy a hearty and comforting medley of root vegetables and barley that’s halfway between a stew and a soup! This dish is inspired by one of their favorite books, Rainbow Stew, and is perfect for a cool fall day. GET THE RECIPE ►► https://f52.co/3mFIt0tFollow Sam on Instagram: @samanthaseneviratneAlso featured in this videoFood52 x Dansk Kobenstyle Casserole: https://f52.co/3rtiCeePREP TIME: 10 minutesCOOK TIME: 45 minutesSERVES: 4INGREDIENTS: 2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil1 small yellow onion, finely choppedKosher salt and freshly ground pepper, to taste4 cups mixed, peeled and 1/2-inch diced root vegetables, such as parsnip, carrot, sweet potato, white potato, and yellow beets1/2 cup pearled barley, rinsed4 cups chicken or vegetable broth1 tablespoon lemon zest2 tablespoons sour cream, plus more for serving2 tablespoons chopped dill, plus more for servingSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.