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1
In a small saucepan, cover the prunes with the tea and bring to a simmer.
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2
Remove from the heat, cover and let stand until the prunes are plump, about 1 hour.
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3
Drain the prunes and discard the tea.
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4
Melt 4 tablespoons of the butter in a skillet.
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5
Add the carrots and turnips and season with salt and pepper.
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6
Cook over moderate heat, stirring, just until heated through, 2 minutes.
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7
Add enough water to cover the vegetables by 1 inch and bring to a boil.
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8
Simmer over moderate heat until tender, 7 minutes.
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9
Drain the vegetables.
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10
In a medium saucepan, cover the radishes with the chicken stock and soy sauce and bring to a boil.
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11
Simmer over moderate heat until the radishes are tender, 10 minutes.
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12
Drain, reserving the cooking liquid.
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13
In a large enameled cast-iron casserole, melt the remaining 2 tablespoons of butter.
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14
Add the potatoes and cook over moderate heat, stirring, until tender and golden, about 8 minutes.
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15
Add the onion and cook until softened, about 4 minutes.
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16
Stir in the garlic and cook until fragrant, 1 minute.
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17
Add the prunes, carrots, turnips and the radishes with their cooking liquid and season with salt and pepper.
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18
Add the thyme and bring to a simmer.
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19
Cook over moderately low heat, stirring, until the vegetables are tender and the liquid is slightly reduced, about 8 minutes.
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20
Discard the thyme sprig.
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21
Serve with lemon wedges.
