Recipe: Savory Stewed Root Vegetables in a Sesame Sauce

From "At My Kitchen Table" with Amy Grady

 Savory Stewed Root Vegetables in a Sesame Sauce

1 red onion

2 – 8 inch pieces of burdock root, scrubbed clean but not peeled

5 medium red potatoes, peeled

3 medium carrots

1 – 3inch piece of kombu seaweed

A thumb sized chunk of peeled fresh ginger

1 tablespoon olive oil

½ teaspoon sea salt

1 tablespoon tamari soy sauce

Water or stock

1 tablespoon kuzu or arrowroot powder

1 tablespoon sesame tahini

Chop cleaned root vegetables into large 2 inch pieces.

(They will cook on low all day and you want them to keep their shape so cutting them in large pieces is very important). Place in a crock pot along with the fresh ginger.

In a small bowl, whisk together oil, soy sauce and sea salt. Pour the soy sauce mixture over the vegetables and toss so that everything is coated. Add water or stock to cover the vegetables. Turn your crock pot on high for the first 30 minutes then turn to low for 4 – 6 hours.

Gently transfer the stewed root vegetables to a pot on the stove, adding water if necessary, to
cover the vegetables. Bring to a simmer.

Dilute kuzu (or arrowroot) in a small bowl of cold water and mix in tahini. Stir until smooth and the kuzu is
diluted. Add to simmering vegetable mixture and gently stir until it thickens. Remove from
stove and season to taste with soy sauce. Serve over fluffy Kasha.

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