Baby Root Vegetable Stew with Black Tea Prunes

Contributed by David Kinch

ACTIVE: 50 MIN
TOTAL TIME: 1 HR 15 MIN
SERVINGS: 8

•MAKE-AHEAD

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.

slideshow More Light Stews

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

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.
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.
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.
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.

Baby Root Vegetable Stew with Black Tea Prunes

Ratings

Average Rating

Comments

Add a Comment