Winter Root Vegetable Stew

Name: Winter Root Vegetable Stew
Ingredients: 3 pieces dried lotus root; 6-inch piece kombu, wiped clean; 1/3 cup thinly sliced burdock root; 3 tablespoons minced ginger; 5 cups finely diced rutabaga; 2 1/2 cups medium diced daikon; 2 cups medium diced celery root; 1 1/2 cups coarsely chopped onions; 1 1/3 cups sliced carrots; 3/4 cup sliced parsnips; 4 cups water; 1/4 cup shoyu, or to taste; 2 tablespoons kuzu or arrowroot; 1/2 cup cold water; 3-4 chopped scallions for garnish

15 ingredients

13 steps

Ingredients

3 pieces dried lotus root
6-inch piece kombu, wiped clean
1/3 cup thinly sliced burdock root
3 tablespoons minced ginger
5 cups finely diced rutabaga
2 1/2 cups medium diced daikon
2 cups medium diced celery root
1 1/2 cups coarsely chopped onions
1 1/3 cups sliced carrots
3/4 cup sliced parsnips
4 cups water
1/4 cup shoyu, or to taste
2 tablespoons kuzu or arrowroot
1/2 cup cold water
3-4 chopped scallions for garnish

Directions

1

Place the lotus root in a bowl, cover with hot water, and let stand at least 30 minutes to reconsititute.
2

Cut into small pieces and set aside.
3

Place the kombu, burdock, and ginger in the bottom of a large heavy pot or Dutch oven.
4

Top with the lotus root, rutabaga, daikon, celery root, onions, carrots, and parsnips.
5

Add the water to the pot, cover, and bring to a boil.
6

Reduce the heat to low, cover, and simmer for 50 minutes or until the vegetables are tender.
7

Add the shoyu and simmer 5 minutes more.
8

Place the kuzu in a small bowl.
9

Add the cold water and stir to dissolve.
10

Add to the stew and cook, stirring often, until the sauce thickens.
11

Ladle the hot stew into bowls, garnish with scallions, and serve.
12

Variations:
13

White turnips, sweet potatoes, taro potatoes, and or winter squash can be substituted for any of the vegetables in this recipe.