Baby Root Vegetable Stew with Black Tea Prunes

• 4 ounces pitted prunes (1 cup)
• 2 cups strong, brewed black tea
• 6 tablespoons unsalted butter
• 3/4 pound baby carrots, quartered lengthwise
• 2 small turnips, peeled and cut into 1/2-inch wedges
• Salt and freshly ground pepper
• 3/4 pound radishes, quartered if large
• 2 cups chicken stock or low-sodium broth
• 3 tablespoons soy sauce
• 3/4 pound fingerling potatoes, cut into 3/4-inch pieces
• 1 small onion, finely chopped
• 1 large garlic clove, minced
• 1 large thyme sprig
• Lemon wedges, for serving

1. In a small saucepan, cover the prunes with the tea and bring to a simmer.
2. Remove from the heat, cover and let stand until the prunes are plump, about 1 hour.
3. Drain the prunes and discard the tea.
4. Melt 4 tablespoons of the butter in a skillet.
5. Add the carrots and turnips and season with salt and pepper.
6. Cook over moderate heat, stirring, just until heated through, 2 minutes.
7. Add enough water to cover the vegetables by 1 inch and bring to a boil.
8. Simmer over moderate heat until tender, 7 minutes.
9. Drain the vegetables.
10. In a medium saucepan, cover the radishes with the chicken stock and soy sauce and bring to a boil.
11. Simmer over moderate heat until the radishes are tender, 10 minutes.
12. Drain, reserving the cooking liquid.
13. In a large enameled cast-iron casserole, melt the remaining 2 tablespoons of butter.
14. Add the potatoes and cook over moderate heat, stirring, until tender and golden, about 8 minutes.
15. Add the onion and cook until softened, about 4 minutes.
16. Stir in the garlic and cook until fragrant, 1 minute.
17. Add the prunes, carrots, turnips and the radishes with their cooking liquid and season with salt and pepper.
18. Add the thyme and bring to a simmer.
19. Cook over moderately low heat, stirring, until the vegetables are tender and the liquid is slightly reduced, about 8 minutes.
20. Discard the thyme sprig.
21. Serve with lemon wedges.

prunes, black tea, unsalted butter, carrots, wedges, salt, radishes, chicken, soy sauce, potatoes, onion, garlic, thyme, lemon wedges

Taken from www.foodandwine.com/recipes/baby-root-vegetable-stew-with-black-tea-prunes (may not work)