F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Baby Root Vegetable Stew with Black Tea Prunes

  • 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.

  1. 4 ounces pitted prunes (1 cup)
  2. 2 cups strong, brewed black tea
  3. 6 tablespoons unsalted butter
  4. 3/4 pound baby carrots, quartered lengthwise
  5. 2 small turnips, peeled and cut into 1/2-inch wedges
  6. Salt and freshly ground pepper
  7. 3/4 pound radishes, quartered if large
  8. 2 cups chicken stock or low-sodium broth
  9. 3 tablespoons soy sauce
  10. 3/4 pound fingerling potatoes, cut into 3/4-inch pieces
  11. 1 small onion, finely chopped
  12. 1 large garlic clove, minced
  13. 1 large thyme sprig
  14. Lemon wedges, for serving
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.