Early Spring Root Vegetable Stew

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About the Recipe:  The vegetable stew combines young tender carrots, turnips, and potatoes with black tea–immersed prunes with a flavorful soy sauce broth. The cooked radishes add a beautiful color and delightful flavor. What a collage of flavors!

Recipe  Inspired by:  .http://www.foodandwine.com/recipes/baby-root-vegetable-stew-with-black-tea-prunes

Background Information: This recipe is a simplified version of a dish David Kinch serves at his restaurant, Manresa, in Los Gatos, California.

Cook’s Note: To save time, I prepared the prunes, carrots, turnips, and potatoes ahead of them and placed them in the refrigerator.  The next night, I finished the recipe in an enameled casserole pan, adding the radishes and liquid to the pan. I used about one pound of potatoes, carrots, and radishes.  The original recipe used only 3/4 pound.  It was so delicious that I wanted to have some leftovers.

pdf for Copy of Recipe – Early Spring Root Vegetable Stew

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