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Root vegetables contain plenty of nutrition, and add sweetness to winter soups and stews.
45 min DURATION
35 min COOK TIME
10 min PREP TIME
4 Servings SERVINGS
- 1 strip kombu (a type of kelp, available in most natural food stores)
- 1/2 onion, diced
- 1 tablespoon grapeseed oil
- 1 small yam
- 1 carrot
- 1 rutabaga
- 2 burdock roots
- 1 eight-inch piece daikon
- 1 celery stalk, diced
- 2-1/2 cups vegetable stock
- 1/8 teaspoon sea salt
- 1 head escarole, chopped
- water, as needed
- 2 tablespoons kudzu powder (available in health-food stores), dissolved in 2 tablespoons water
- 1 teaspoon toasted sesame oil
- gomasio (condiment made of sesame seeds and salt) for garnish (optional)
- Soak kombu in water, 10 minutes or until soft. Drain, mince and set aside.
- In Dutch oven over medium heat, sauté onion in oil 3 minutes or until soft.
- Peel and dice yam, carrot, rutabaga, burdock and daikon and add to pot along with celery and kombu. Add stock and salt, bring to boil, then reduce heat and simmer 10 to 15 minutes or until vegetables are soft.
- Fold in escarole, add water if needed to thin, and simmer until escarole is soft.
- Add kudzu mixture to stew and stir 3 to 4 minutes or until liquid thickens.
- Remove from heat, drizzle with toasted sesame oil, garnish each serving with gomasio and serve.
Find more Winter recipes: Eating in Season for Winter.
Adapted from Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters and published by Sterling Epicure, 2012.
Root vegetables are strengthening and provide the sweetness we often crave in winter. From the purifying effects of burdock and rutabaga to the fat-dissolving ability of daikon and onion, this dish is packed with nutritional heavy hitters.