A simple and elegant Japanese vegetable stew of softly-simmered vegetables is so warming and comforting especially in the cooler weather months. A foundation of the Winter Rollover Menu, these vegetables are tender and easy to digest making for a nourishing and soothing addition to a meal!
- 1 medium kabocha squash
- 2 medium parsnips
- 2 medium carrots
- 1 small daikon
- 1 yellow onion
- 1 2" piece kombu
- Prepare the vegetables the way you’d like to eat them: I enjoy cutting the kabocha into wedges, the carrots and parsnips into batons, the daikon into circles, and the onion into half moons. Do not peel the vegetables, instead give them a good scrub and make sure to remove any dirt from their skins.
- Place the kombu in the bottom of the pot and add about an inch / 2.5cm of filtered water. Place the onions on top, followed by the squash, then carrots and parsnips. Place the lid on the pot, then bring the water to a boil, reduce to simmer and let cook for 10-20 minutes, checking after 10 minutes for done-ness. I typically steam my veggies for about 15 minutes, so that they’re tender but not mushy. The texture is totally up to you.
- Once the vegetables are cooked to your liking, remove them from the heat and enjoy immediately, then store leftovers in a glass container in the fridge for up to one week.
- Reserve the cooking water to make the soup – it is full of minerals and lots of flavour!