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MSGID: 35201.fidonet_cooking@1:105/500 2d9a0955
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Winter Squash & Burdock Root Stew
 Categories: Stews
      Yield: 4 Servings
 
      1 sm Kabocha or
           - other winter squash;
           - peeled, seeded, diced
      2 md Burdock roots;
           - trimmed, well scrubbed,
           - thinly sliced
  1 1/2 c  Carrots; diagonally sliced
      2 sm Onion; chopped
  2 1/2 c  Vegetable broth
      1 tb Barley miso paste
      1 tb Low-sodium tamari
      2 c  Napa cabbage; chopped
      4    Fresh shiitake mushrooms;
           - stems removed &
           - caps sliced
      2 ts Toasted sesame oil
 
  Place the squash, burdock, carrots, onion, and broth in a large
  saucepan and bring to a boil over medium-high heat. Reduce the heat
  to low, cover, and simmer until the vegetables begin to soften, about
  20 minutes.
  
  Remove about 1/4 cup of the hot broth and place it in a small bowl.
  Add the miso and tamari to the bowl and blend well, then stir the
  mixture back into the pot. Add the cabbage and mushrooms and simmer
  until the vegetables are tender, about 15 minutes. As with all misos,
  don't let the stew boil after the miso is added, or all of its
  beneficial enzymes will be destroyed.
  
  Just before serving, drizzle the sesame oil into the stew. Taste and
  adjust the seasonings, then serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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