Slow Braised Root Stew With Lavender And Cardamom

Ingredients

• Carrots Peeled And Chunked3 cups
• Parsnips Peeled And Chunked2 cups
• Beet Peeled And Cubed1 cup
• Small Turnips Peeled And Quartered2 cups
• Vegetable Broth6 cups
• Dried Lavender Buds2 teaspoons
• Cardamom Pods Lightly Crushed8 pods
• Cinnamon Stick1 stick
• Ceremonial Cacao Nibs Optional1 tablespoon
• Honey Or Maple Syrup1 tablespoon
• Sea Salt1 2 teaspoon
• Fresh Thyme2 sprigs

Method

1. 1Warm the vegetable broth gently with lavender cardamom pods and the cinnamon stick then remove from heat and let steep for 15 minutes before straining
2. 2Place all prepared root vegetables in a heavy slow cooker or oven proof pot and pour the strained broth over them
3. 3Add fresh thyme a drizzle of honey or maple syrup and a light sprinkle of sea salt then cover and cook low for 4 hours until vegetables are meltingly tender
4. 4If using ceremonial cacao nibs stir them in five minutes before serving to melt slightly and lend subtle depth
5. 5Adjust seasoning and serve the roots spooned over warm grain or alongside crisp greens for contrast
6. 6Use the remaining broth as a restorative sip or as the base for another ritual meal