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   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: One Pot Savory Root Vegetable Stew   
    Categories: Dinner, Vegan   
         Yield: 4 Servings   
       
        20    Cremini mushrooms; up to 25,   
              - washed, cut into wedges *   
         3 tb Olive oil (45 ml); divided   
         2 c  Yellow onions (320 g);   
              - chopped   
         1 ts Salt   
         1 tb Garlic (9 g); minced *   
       1/4 c  Tomato paste (66 g)   
       1/4 c  Tamari sauce (60 ml)   
         2 tb Maple syrup (30 ml)   
         3    Carrots;   
              - washed & thickly sliced   
         1 lb Turnips, parsnips, or other   
              - root vegetables (454 g);   
              - washed, chopped   
       1/8 ts Pepper; fresh ground   
       
     This one-pot savory root vegetable stew is rich, hearty, and full of   
     depth. A mix of mushrooms, carrots, and turnips simmers in a thick,   
     umami-rich sauce. It's cozy, simple to make, and perfect for a cold   
     evening.   
        
     In a large stockpot, add the mushrooms and 1/4 cup (60 ml) of water.   
     Simmer the mushrooms in the water until the water has almost cooked   
     off. Add 1 tb (15 ml) of the olive oil and saute until the mushrooms   
     are just beginning to brown, 3 to 5 minutes. Remove the mushrooms   
     from the pot.   
        
     Add the remaining 2 tb (30 ml) of olive oil to the stockpot and heat   
     until shimmering. Add the onions and salt and reduce the heat to low.   
     Cover the stockpot and allow the onions to cook for 10 minutes. They   
     will soften and become translucent.   
        
     Then, remove the cover and continue to slow cook the onions for an   
     additional 10 to 15 minutes, stirring occasionally. They will turn a   
     rich brown color. Then, add the garlic and continue to cook for 1 to 2   
     additional minutes.   
        
     Add the tomato paste and increase the heat to medium. Saute the   
     tomato paste until it becomes a dark red, 2 to 3 minutes. Add the   
     tamari sauce and maple syrup and continue sauteing for 1 to 2   
     minutes. The maple syrup should begin to thicken.   
        
     Add the mushrooms, carrots, turnips and 1 cup (240 ml) of water to   
     the pot. Stir to combine. Simmer, covered, for 30 to 35 minutes,   
     stirring occasionally, until the root vegetables are easily pierced   
     with a fork.   
        
     The broth should have cooked down to a thick sauce. If the sauce is   
     too thin, continue to simmer, uncovered, for about 5 minutes.   
        
     Serve with the fresh ground pepper.   
        
     Recipe by Kate Friedman   
        
     Recipe FROM: 5-Ingredient Vegan Cooking cookbook   
       
   MMMMM   
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