Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Black beans, soaked
1/2 md Turnip, cut into rounds
-- each round halved
1/4 ts Nutmeg
1 md Onion, sliced
2 lg Carrots, quartered
1 ts Dill weed
3 lg Potatoes, quartered
2 tb Parsley
1 md Parsnip, quartered
1/2 ts Oregano
1/2 c Green peas
1/2 c Mushrooms, halved
Salt pepper
Water or stock to cover

In the bottom of a large casserole dish, arrange the turnip slices
sprinkle with the nutmeg. Layer the rest of the vegetables in order,
sprinkling in the herbs after each layer. Top with the soaked beans.
Pour over enough water or stock to cover season with salt pepper.
Cover with a good tight-fitting lid place in an oven pre-heated to
300F. Cook for 3 hours. If you desire, add dumplings cook for a
further 30 minutes.

NOTE: I made this recipe to emphaise the taste of the root vegetables.
Add whatever vegetables herbs you wish. I used black beans to add
some protein. If exchanging legumes, be sure to use ones that can
stand a lot of cooking, kidney beans or chick peas, for example.

Recipe by Mark Satterly

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