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
- 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 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.
- In a medium saucepan, cover the radishes are tender, 10 minutes, 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 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.
