Stewed vegetables help us to feel grounded and centered and calm. This mix of veggies helps with digestion, sugar cravings, supports the liver in its jobs and is completely delicious.
Makes 2-3 servings
- 1-inch piece kombu
- 1 dried shiitake mushroom
- 1/2 yellow onion, thick dice
- 1 cup 1-inch piece winter squash
- 1 cup 1-inch chunk daikon
- Soy sauce
- Spring or filtered water
- 3-4 sprigs fresh flatleaf parsley, finely chopped
- Juice and zest of ½ fresh lemon
Step By Step Instructions:
Layer vegetables in the order above in a deep saucepan. Sprinkle light with soy sauce and mirin. Add enough water to accumulate 1/8-inch on the bottom of the pan. Bring to a gentle boil, covered over medium heat. Reduce heat to low and simmer until daikon and squash are fork tender. Season to taste with soy sauce. Allow to cook until any remaining liquid forms a thick syrup on the bottom of the pan. Remove from heat and gently stir in parsley and lemon juice and zest, taking care not to break the vegetables. Transfer to a serving bowl and serve hot.