Japanese Vegetable Stew (Nishime)

Ingredients

• 1 organic rutabaga cut up
• 1 organic turnip cut up
• 1 organic small butternut squash peeled, seeded, cut up
• 1 small organic daikon radish cut up
• 1 small organic sweet potato cut up
• 3 dried shitake mushrooms
• 3 slices ginger
• 3 cups water or dashi
• 1 3″ piece kombu
• sea salt or soy sauce to taste
• miso optional

Instructions

1. Arrange vegetables, mushrooms, and kombu in the bottom of a large pot. Tuck ginger slices between vegetables. Pour dashi on top (enough so there is 1-2″ of liquid in the pot) and season with a little sea salt or soy sauce. Bring to a boil, then reduce heat, cover and cook until vegetables are tender, about 25-30 minutes.Serve with extra soy sauce on the side if you wish.