2 cups turnip, cubed
2 cups onion, chopped
2 cups carrots, cut into half moons
1 cup parsnips, diced
1 cup celery, diced
3 cups potatoes, scrubbed and cubed
1 bay leaf
1/2 cup spring water
2 tbs tamari
2 tbs oil or butter
2 tsp maple syrup
1 tbs arrowroot
1 tsp parsley
Steam vegetables with bay leaf until soft, about 20 to 25 minutes. Meanwhile combine the rest of the ingredients in a large heavy pot and bring to boil. Add vegetables. Reduce heat, cover and warm together to meld flavours. Remove bay leaf and sprinkle with parsley before serving.
"This is a very hearty stew which warms you in the cool weather. The sauce's flavour complements the vegetables beautifully. "
From the kitchen of: Carolyn Cochrane
Recipe published: Fall, 2008
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