Winter Root Vegetable Stew Recipe

Name: Winter Root Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pieces dried lotus root; 6-inch piece kombu, wiped clean; 1/3 cup thinly sliced burdock root; 3 tablespoons minced ginger; 5 cups finely diced rutabaga; 2 1/2 cups medium diced daikon; 2 cups medium diced celery root; 1 1/2 cups coarsely chopped onions; 1 1/3 cups sliced carrots; 3/4 cup sliced parsnips; 4 cups water; 1/4 cup shoyu, or to taste; 2 tablespoons kuzu or arrowroot; 1/2 cup cold water; 3-4 chopped scallions for garnish

Servings: persons

3 pieces dried lotus root
6-inch piece kombu, wiped clean
1/3 cup thinly sliced burdock root
3 tablespoons minced ginger
5 cups finely diced rutabaga
2 1/2 cups medium diced daikon
2 cups medium diced celery root
1 1/2 cups coarsely chopped onions
1 1/3 cups sliced carrots
3/4 cup sliced parsnips
4 cups water
1/4 cup shoyu, or to taste
2 tablespoons kuzu or arrowroot
1/2 cup cold water
3-4 chopped scallions for garnish

1
Place the lotus root in a bowl, cover with hot water, and let stand at least 30 minutes to reconsititute.
2
Cut into small pieces and set aside.
3
Place the kombu, burdock, and ginger in the bottom of a large heavy pot or Dutch oven.
4
Top with the lotus root, rutabaga, daikon, celery root, onions, carrots, and parsnips.
5
Add the water to the pot, cover, and bring to a boil.
6
Reduce the heat to low, cover, and simmer for 50 minutes or until the vegetables are tender.
7
Add the shoyu and simmer 5 minutes more.
8
Place the kuzu in a small bowl.
9
Add the cold water and stir to dissolve.
10
Add to the stew and cook, stirring often, until the sauce thickens.
11
Ladle the hot stew into bowls, garnish with scallions, and serve.
12
Variations:
13
White turnips, sweet potatoes, taro potatoes, and or winter squash can be substituted for any of the vegetables in this recipe.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 pieces dried lotus root, 6-inch piece kombu, wiped clean, 1/3 cup thinly sliced burdock root, 3 tablespoons minced ginger, and more.

Yes, Winter Root Vegetable Stew 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.

Winter Root Vegetable Stew

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