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

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