Lemon Grass Vegetable Stew

• 2 small stalks chopped peeled fresh lemon grass
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 1/4 teaspoons salt, divided
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper
• 2 large sweet potatoes, peeled and coarsely chopped (about 1 pound)
• 2 large baking potatoes, peeled and coarsely chopped (about 1 pound)
• 3 large carrots, peeled and coarsely chopped
• 2 cups thinly sliced shiitake mushroom caps
• 3 cups vegetable broth
• 1 cup water
• 1 cup frozen green peas, thawed
• 1 (13.5-ounce) can light coconut milk
• 1/4 cup chopped fresh cilantro

1. Remove and discard tough outer leaves of lemon grass, saving about a 3-inch section of tender white root. Slice root in half lengthwise. Lightly crush lemon grass, using the side of a knife.
2. Heat oil in a Dutch oven over mediumhigh heat. Add lemon grass and onion; saute 3 minutes. Stir in 1/4 teaspoon salt, turmeric, ginger, and red pepper. Saute 2 minutes or until vegetables are tender. Add sweet potato, baking potato, carrot, and mushrooms. Saute 2 to 3 minutes or until vegetables are lightly browned. Stir in broth and water; bring to a boil. Cover, reduce heat, and simmer 23 to 25 minutes or until potato and carrot are tender.
3. Remove lemon grass. Stir in peas, coconut milk, and 1 teaspoon salt. Cook, uncovered, 2 to 3 minutes or until peas are thoroughly heated. Stir in cilantro.

stalks, olive oil, onion, salt, ground turmeric, ground ginger, red pepper, sweet potatoes, baking potatoes, carrots, shiitake mushroom, vegetable broth, water, frozen green peas, light coconut milk, fresh cilantro

Taken from www.myrecipes.com/recipe/lemon-grass-vegetable-stew (may not work)