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You Are Here: Home » CSMS Tips » Baby Root Vegetable Stew with Black Tea Prunes

By Jane Siegel

Special to CSMS Magazine

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

            4 ounces pitted (1 cup)

            2 cups strong brewed black

            6 tablespoons unsalted butter

            ¾ pound baby carrots, quartered lengthwise

            2 small turnips, peeled and cut into ½-inch wedges

            Salt and freshly ground pepper

            ¾ pound radishes, quartered if large

            2 cups chicken stock or low-sodium broth

            3 tablespoons soy sauce

            ¾ pound fingerling potatoes cut into ¾-inch pieces

            1 small onion, finely chopped

            1 large garlic clove, minced

            1 large thyme sprig

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 teaspoons of the butter in a skillet. Add carrots and the turnips and season with salt and pepper. Cook over moderate heat, stirring, just until heated though, 2 minutes. Add enough water to cover the vegetables by 1 inch and bring to a boil. Slimmer over moderate heat until tender, 7 minutes. Drain the vegetables.
  3. In a medium saucepan, cover the radishes are tender, 10 minutes, 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 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, 8 minutes. Discard the thyme sprig. Serve with lemon wedges.

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