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Baby Root Vegetable Stew with Black Tea Prunes
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
Instructions
Baby Root Vegetable Stew with Black Tea Prunes serves 8 original recipe by Food & Wine.
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