Butternut Stew with Wakame

November 23, 2009
Butternut Stew with Wakame Recipe Barbara Sinclair

I found this delicious recipe from The Self-Healing Cookbook by Kristina Turner and have been making it a lot lately. She describes it as “a sweet and hearty one pot meal” and I find it to be a quick and filling dish perfect for chilly fall days.

This recipe lends itself to substitutions. You can add other root vegetables or use Brussel sprouts in lieu of cabbage. Adding a whole grain, such as brown rice, quinoa or millet would make it a complete meal.

A note about the ingredients:

Wakame is a sea vegetable that can be found in the Asian-foods section of the grocery or health food store.

Mirin is a sweet rice cooking wine, also found in the Asian-foods section.

Burdock Root is a little harder to find, but really adds flavor and nutrition to this meal. Ask for it at your local health food store or farmer’s market.

Butternut Stew with Wakame

3″ Strip Wakame
2 c. Water
4 c. Cubed butternut squash
1 Onion cut into eight pieces
1 Small burdock root sliced (omit if you can’t find it)
1 c. Cooked garbanzo beans (I prefer Aduki beans)
1 T Tamari
1 Stalk celery, sliced
1 c. Diced cabbage
1 tsp. Mirin

1. Soak wakame in cold water while you peel and cube squash, cut onion and slice burdock.
2. Cut wakame in small pieces then place in pot with water and bring to a boil.
3. Layer onion, burdock, squash and beans in the pot, cover and simmer for 15 minutes.
4. Sprinkle with tamari, then without stirring, add a layer of celery and cabbage. Cover and simmer for ten minutes.
5. Add mirin and stir.
6. Serve with thick sliced rye or corn bread.

Hope you enjoy it!

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