Barley Root Vegetable Rainbow Stew

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, finely chopped
• Kosher salt and freshly ground pepper, to taste
• 4 cups mixed, peeled and 1/2-inch diced root vegetables, such as parsnip, carrot, sweet potato, white potato, and yellow beets
• 1/2 cup pearled barley, rinsed
• 4 cups chicken or vegetable broth
• 1 tablespoon lemon zest
• 2 tablespoons sour cream, plus more for serving
• 2 tablespoons chopped dill, plus more for serving

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