Baby Root Vegetable Stew with Black Tea Prunes

Name: Baby Root Vegetable Stew with Black Tea Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces pitted prunes (1 cup); 2 cups strong, brewed black tea; 6 tablespoons unsalted butter; 3/4 pound baby carrots, quartered lengthwise; 2 small turnips, peeled and cut into 1/2-inch wedges; Salt and freshly ground pepper; 3/4 pound radishes, quartered if large; 2 cups chicken stock or low-sodium broth; 3 tablespoons soy sauce; 3/4 pound fingerling potatoes, cut into 3/4-inch pieces; 1 small onion, finely chopped; 1 large garlic clove, minced; 1 large thyme sprig; Lemon wedges, for serving

Servings: persons

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

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces pitted prunes (1 cup), 2 cups strong, brewed black tea, 6 tablespoons unsalted butter, 3/4 pound baby carrots, quartered lengthwise, and more.

Yes, Baby Root Vegetable Stew with Black Tea Prunes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!