My favorite stew!

Servings: 6 to 8



Ingredients:



- 2 tablespoons oil

- 1 large onion, chopped

- 1 clove of garlic

- 1 celeriac or turnip, diced

- 2 large carrots sliced

- 1 sweet potato, cubed

- 2 potatoes, cubed

(you can substitute sweet potatoes and potatoes with a butternut squash)

- 6 cups water

- 8 tablespoons whole wheat flour or rice flour

- 1 teaspoon basil

- ½ teaspoon thyme

- 4 tablespoons tamari

- 1 tablespoon umeboshi paste (salted plums)

- 30 to 35 buckwheat dumplings

OR

16 vegetarian dumplings and 540 ml of lentils, rinsed and drained



Preparation:



1. Sauté onion in oil until transparent. Add garlic and stir one minute.



2. Add remaining vegetables and water. Bake approximately 20 minutes.



3. Dilute the flour in a little cold water and add to vegetables. Add all other ingredients. Allow to thicken. Add flour or cornstarch to thicken if necessary. Add dumplings.



This stew is even better reheated. I love using buckwheat dumplings in the stew.