1 Review

Jagash, This was such an interesting combination of some of my favorite foods that I could not resist. I had to give it a try! I have to say, though, I used this recipe as a base because I prefered to roast the vegetables (onion, squash, carrots, sweet potatoes, parsnips) all together for an hour and then add all of that to the stock. That was such a nice taste. The roasted, caramelized vegies, ginger, peanuts, salty bacon and nutty coconut. Very nice!

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Trinkets November 14, 2009
Autumn Root Stew