Barley Stew with Turkey and Root Vegetables | RICARDO

Ingredients

• 4 cups (1 litre) chicken broth
• 3/4 cup (180 ml) pearl barley
• 6 cups (1.5 litres) diced root vegetables of your choice (carrots, celery root, rutabaga, onion, celery)
• 3 tablespoons (45 ml) butter
• 2 cups (500 ml) chicken broth
• 1 cup (250 ml) sugar peas, cut into 3 or 4 sections
• 2 cups (500 ml) cooked turkey leftovers, cubed
• Salt and pepper
• 1/2 cup (125 ml) chopped pecans, toasted
• Flat-leaf parsley
• Sharp cheddar cheese