This recipe recommends you use an oven proof dutch oven. I don't have one but luckily I have a nice cast iron skillet that does the same tricks.
Though this recipe was still fairly simple, I did think it was a bit more complicated than most in the Simply in Season cookbook.
That being said, we were excited to try two ingredients which are basically new to us, tempeh & kombu seaweed.
1. On medium heat, melt together two tablespoons each of butter & olive oil.
2. Add four three inch strips of kombu seaweed, three minced cloves of garlic, one tablespoon ginger, & two sprigs of fresh rosemary (you could also use sage instead of rosemary).
3. Cut one pound of tempeh into one inch squares & arrange on the top of the other ingredients.
4. Whisk together one cup water, two tablespoons soy sauce, & one tablespoon Maple Syrup. Pour over the tempeh.
5. Slice two medium onions, one and a half pounds of winter squash (we chose butternut), two medium parsnips, & two large carrots. Layer on the tempeh in this order. Sprinkle with salt. Cover and bring to a boil.
6. Transfer to a preheated oven & bake at 400 about 25 minutes or until vegetables are tender.
7. With a slotted spoon, transfer vegetables & tempeh to a serving bowl.
8. Add to the juices one and a half cups cold water, two tablespoons soy sauce, & two tablespoons cornstarch (or arrowroot powder). Simmer stirring constantly until sauce thickens. Pour sauce over the tempeh & vegetables.
Serve immediately! The recipe recommends serving over rice or bulgur. However, this already was plenty of food for us, so we opted out of the extra grains.
The recipe says 4-6 servings, but I think it's more like 10-12 servings. & so filling, too!
One thing the recipe promises is interesting & delicious smells even before the delightful flavors. & on this it delivers. These ingredients smell amazing from the moment they start cooking to the last delicious bite.
All in all a tantalizing & filling meal right before our weekend-journey!
Favorite Song (on my favorite radio station during prep time): Griogair Labhruidh - Marbhrann do dh'Uilleam Labhruidh
