Potato Turnip Stew with Barley and Coriander
A rustic stew featuring earthy potatoes, turnips, and barley simmered with warming coriander. This asian-inspired one pot ready in about 60 minutes pairs medium potatoes, medium turnips, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium potatoes
- 2 medium turnips
- 1 medium onion
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1/2 cup (100g) pearl barley
- 4 cups (950ml) vegetable broth
- 1/2 tbsp ground coriander
- 1/4 tsp dried thyme
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and cook for 3 minutes until softened. Stir in 2 cloves garlic, minced, and 1 tbsp fresh ginger, grated, and cook for 1 minute until fragrant.
- Step 2: Add 2 medium potatoes, peeled and cut into 1/2-inch cubes, and 2 medium turnips, peeled and cut into 1/2-inch cubes, and cook for 3 minutes, stirring occasionally.
- Step 3: Stir in 1/2 cup (100g) pearl barley, rinsed, and 4 cups (950ml) vegetable broth. Add 1/2 tbsp ground coriander and 1/4 tsp dried thyme. Bring to a simmer, cover, and cook for 30 minutes until potatoes and turnips are tender.
- Step 4: Season with salt and black pepper to taste. Garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Potato Turnip Stew with Barley and Coriander take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Potato Turnip Stew with Barley and Coriander?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium potatoes from drying out.
Can I substitute ingredients in Potato Turnip Stew with Barley and Coriander?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Potato Turnip Stew with Barley and Coriander for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Potato Turnip Stew with Barley and Coriander?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
