Stew of roots

• 2 turnip roots
• 1 rutabaga
• 4 potatoes
• 5 carrots
• 3 beets
• 5 radishes
• 1/3 cup ground fine yellow cornmeal
• 2 quart vegetable broth or water
• 2 tsp salt
• 1 tsp sandlewood
• 1 tsp grains of paradise
• 1 1/2 tsp turmeric
• 1 tsp whole leaf oregano
• 1 tsp sweet basil
• 1/4 cup olive oil
• 1/4 cup olive oil for frying beets
• 1 tbsp garlic
• 1 pinch saffron
• 1 tbsp groumd cumin
• 1 cup white wine

1. After peeling and washing them Chop your vegetables set aside your beets after chopping put into pot
2. Add all your spices but sandlewood and saffron
3. Pour your broth or water on top washing the spices though out
4. Bring to boil add your beet to olive oil and fry till done
5. Add wine saffron sandlewood and beets to the stew let cook 20 minutes
6. Add the quarter cup of olive oil to cornmeal mix making paste add to boiling roots to thicken stirring constantly let sit 20 minutes covered

roots, potatoes, carrots, beets, radishes, ground fine yellow cornmeal, vegetable broth, salt, sandlewood, paradise, turmeric, oregano, sweet basil, olive oil, olive oil, garlic, saffron, cumin, white wine

Taken from cookpad.com/us/recipes/361971-stew-of-roots (may not work)