Root vegetable miso stew
Ragout and stew
When I was a vegetarian, I discovered macrobiotic cooking and fell in love with root vegetables. I mean, how could you not? They are sweet and starchy and tasty and so satisfying. Also warms you up nicely in the depths of a NYC winter or on a chilly autumn day. According to Chinese medicine, root vegetables help “root” or ground us, build stamina, and are very nourishing to the spleen and stomach, which helps aid digestion - making this a lovely soup to eat when your tummy is in need of a break from all those heavy winter holiday meals. This is a wonderful simple, nourishing, sweet stew that also works great using pretty much any mixture of any root vegetables you may have on hand or love. I used a purple sweet potato in this so that is why the stew has a purple hue. Those can be a bit hard to find (but if you do find them I highly recommend trying them!) but nowadays you may see purple carrots popping up at the markets so get a bunch of those instead if you want the lovely color. So pretty.
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