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Elle Jauffret

Writer ~ Lawyer ~ Fork Handler

A meal from THE GRAVEYARD BOOK by Neil Gaiman

Aug 3, 2015

Beetroot-barley-stew-soup and onion-beetroot-tomato salad from THE GRAVEYARD BOOK  by Neil Gaiman.

The story: the childhood of a boy raised by the ghosts of an old graveyard.

 “She had put two plastic containers on the tabletop, and opened the lids. She pointed to the first. “It’s beetroot-barley-stew-soup.” She pointed to the second. “Is salad. Now, you eat both […] Bod was hungry. He took a plastic spoon, dipped it into the purple-red stew and ate. […] “Now the salad!” said Miss Lupescu, and she unpopped the top of the second container. It consisted of large lumps of raw onion, beetroot, and tomato, all in a thick vinegary dressing.” - Excerpt from THE GRAVEYARD BOOK  by Neil Gaiman (First paperback edition, 2010 –p.68-69)

This is a vegetarian recipe (I used Trader Joe’s beef-less ground beef and vegetable broth), but it can be made with meat based product.

Salad: Roasted beet + red onion + tomato + mixed lettuce + Dijon vinaigrette

Stew: 2 tbsp olive oil, 2 chopped leeks, 3 chopped carrots, 1 chopped yellow onion, 2 minced garlic cloves, 3 chopped celery stalks, 5 sprigs of fresh thyme, 32oz (1 liter) broth (beef, chicken, or vegetable), 2 cups of barley (cooked in broth), ground beef/turkey/beefless beef (cooked to taste), 3 chopped roasted beets, 9ox (250g) barley, salt and pepper. Cook barley in broth according to direction. Set aside. Heat olive oil in large pot. Add chopped vegetables (the leeks, carrots, onion, celery, garlic). Cook over medium heat, stirring occasionally, for 10 minutes. Add thyme, 1 cup of broth, salt and pepper to taste. Cover and cook for another 10 minutes. Add ground beef, roasted beets, barley, 4 cups of broth. Done.

 

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