The Forager's Path - School of Botanical Studies

Mike’s Wood Stove Winter Root Dish

This is a dish, especially for winter, easily made on a wood stove or baked in a conventional oven

Mike’s Winter Wood Stove Root Dish

  • Use a cast iron fry pan, 12 inches in diameter.
  • Get a variety of winter root veggies.
    There are many possibilities and I have used beets, garlic, carrots, ginger, onions, Jerusalem artichokes, turnips, potatoes, sweet potatoes and yams. Burdock and fresh turmeric root can also be used and are best grated rather than cubed.
  • Although not roots,  a variety of winter squash can also be added.
    Butternut and Kabocha are two favorites.
  • Cut veggies into bite size, cube shaped pieces.
  • Add whatever type of meat you like, also in bite size pieces.
    Our favorite is Andouille sausage; it livens up the dish well.
  • Add a few spoonfuls of coconut oil or ghee to the veggie-filled frying pan.
  • Cover and place on wood stove or in a regular oven.
  • Depending on the wood stove, it may need to be placed on top of a trivet although many times it does well flat on the stove.
  • We have never prepared this in an oven since the wood stove is so convenient. My guess is 350F for 45-60 minutes.
  • The dish is ready when the veggies are soft and the meat is done.
  • Many types of seasonings are possible.
    A good sea salt and fresh ground black pepper works as does using the ginger as a primary seasoning.
    To keep it local, we have used dried sage from our garden or wild oregano (Monarda fistula) from the nearby forest.

This dish is quick, easy, nutritious, delicious and hearty enough for a cold winter evening. It is also a great way to use all those roots one finds in the produce section this time of year.



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