- 1 large onion
- 4 carrots
- 3 parsnips
- 1 rutabaga
- Several pieces of butternut squash
- 1 lotus root
(All of the above vegetables should be chopped into medium/large pieces)
- 1″ piece of kombu
- 1 tsp rosemary
- Tamari soy sauce
In a heavy, oven safe pan with a lid, place the kombu in the bottom. Add about an inch of water to the pan. Mix and add all of the vegetables and chopped rosemary. Bake for 1 hour or more, until soft.
In the last 15 minutes of the cooking remove the lid to brown little the vegetables.
Add soy sauce to taste about 10 minutes before baking is complete.