Baked Root Vegetable Stew

1 medium size rutabaga or golden beet, cut in ¾ inch pieces
1 large carrot, rolled cut in ¾ inch pieces
1 medium size daikon, rolled cut in ¾ pieces
1 large Yukon Gold potato, cut in ¾ inch pieces
1 tablespoon rosemary
1 ½ cup water
2 tablespoon tamari
1 medium size onion, cubed in ½ inch pieces
1/8 teaspoon sea salt
2 teaspoons olive oil
1 tablespoon kudzu
1 tablespoon Dijon mustard
2 teaspoon parsley, minced

For your convivence, ingredients links to my Amazon affilate page.

Preheat oven to 375 degrees. Place the rutabaga, carrots, daikon, potatoes rosemary in a baking dish with ½ cup water and 1 tablespoon of tamari. Cover and baked for 30 to 45 minutes. Heat the oil in a heavy skillet and sautéed onions with the salt until golden brown. Add ¾ cup of the remaining one cup water and bring to a boil.

Blend the kudzu with the ¼ cup water. Stir this mixture into the onions and watch it thicken as you stir. Blend the mustard and tamari with the onions. Pour this gravy over the baked vegetables and stir gently. Sprinkle minced parsley over all the vegetables and serve.

Kudzu was planted in the southern United States to help with soil erosion. The root is praised in Japan for its medicinal as well as culinary properties. It is used as a thickener for gravies, soups, stews and puddings. Medicinally it can help develop an alkaline condition and provide relief from intestinal and digestive disorders, headaches, fever, colds, and hangovers. When I traveled to New Zealand and Australia for a year, I always had some kudzu, kukicha and umeboshi in my backpack.

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