Baby Root Vegetable Stew with Black Tea Prunes

This elegant vegetable recipe is a simplified version of a dish David Kinch serves at his restaurant, Manresa, in Los Gatos, California. The stew combines tender carrots and turnips with black tea–soaked prunes in a flavorful soy sauce broth.


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  • Servings: 8

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  • 4 ounces pitted prunes (1 cup)
  • 2 cups strong, brewed black tea
  • 6 tablespoons unsalted butter
  • 3/4 pound baby carrots, quartered lengthwise
  • 2 small turnips, peeled and cut into 1/2-inch wedges
  • Salt and freshly ground pepper
  • 3/4 pound radishes, quartered if large
  • 2 cups chicken stock or low-sodium broth
  • 3 tablespoons soy sauce
  • 3/4 pound fingerling potatoes, cut into 3/4-inch pieces
  • 1 small onion, finely chopped
  • 1 large garlic clove, minced
  • 1 large thyme sprig
  • Lemon wedges, for serving

How to make this recipe

  1. In a small saucepan, cover the prunes with the tea and bring to a simmer. Remove from the heat, cover and let stand until the prunes are plump, about 1 hour. Drain the prunes and discard the tea.

  2. Melt 4 tablespoons of the butter in a skillet. Add the carrots and turnips and season with salt and pepper. Cook over moderate heat, stirring, just until heated through, 2 minutes. Add enough water to cover the vegetables by 1 inch and bring to a boil. Simmer over moderate heat until tender, 7 minutes. Drain the vegetables.

  3. In a medium saucepan, cover the radishes with the chicken stock and soy sauce and bring to a boil. Simmer over moderate heat until the radishes are tender, 10 minutes. Drain, reserving the cooking liquid.

  4. In a large enameled cast-iron casserole, melt the remaining 2 tablespoons of butter. Add the potatoes and cook over moderate heat, stirring, until tender and golden, about 8 minutes. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook until fragrant, 1 minute. Add the prunes, carrots, turnips and the radishes with their cooking liquid and season with salt and pepper. Add the thyme and bring to a simmer. Cook over moderately low heat, stirring, until the vegetables are tender and the liquid is slightly reduced, about 8 minutes. Discard the thyme sprig. Serve with lemon wedges.

Make Ahead

The stew can be refrigerated overnight. Reheat gently.

Contributed By Published December 2007

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