Roots From The Oven

Dinner from mainly local ingredients. The onions and potatoes were from our garden, funnel chanterelles from a forest nearby, and carrots and rutabagas were at least Finnish. I used mushroom bouillon cube, but I’m sure any vegetable broth would be good. This wasn’t a quick meal, but I got home rather early and started cooking right away. The stew had been a while in the oven when nomad arrived, and it was ready in decent dinner time.

Root Vegetable Stew with Mushrooms

2 handfuls of dried funnel chanterelles + water for soakin
3 big carrots
2 small rutabagas (or 1 bigger)
4 potatoes
1 onion
2 tbsp oil
3 tbsp wheat flour
1 tsp marjoram
1 tsp parsley
(salt and) pepper
5 dl vegetable broth (from bouillon cube)

Soak the funnel chanterelles in water. Peel the carrots, cut them half and slice. Peel the potatoes and rutabagas and cube. Peel and coarsely chop the onion. Heat the oil in a pan and sauté the onion few minutes. Drain the funnel chanterelles, add to the pan and continue sautéing until the onion is soft and translucent. Add the wheat flour and stir about a minute. Mix everything except the broth in an oven proof dish. Pour the broth on them and bake 2 hours in 175 Celsius degrees. Cover if it looks like too much liquid is being evaporated.