Thayer in the Kitchen

This is a recipe I found on the Blue Moon Community Farm website.  Most of us that belong to CSA farms typically find ourselves with lots of root vegetables at this time of the year.  Roasted root vegetables are great, but I'm always looking for other ideas as well.  This isn't a recipe that can be prepared very quickly unless you spread it out over two nights.  I made a couple of adaptations to the recipe and can report that it is delicous.  Really what takes the most time is prepping the vegetables.  Filling •6 cups water or chicken browth •2 tablespoons chicken bouillon base (if you used water) •7 Cups Root vegetables (potatoes, sweet potatoes, turnips, winter radishes, rutabaga, carrots, winter squash, parsnips) •1 ounces dried mushrooms, rinsed •3 tablespoons butter •2 cups chopped onions (really!)  I'm sure you could also use a combination of onions & leeks 1/2 # coarsley sliced fresh mushrooms •4 large garlic cloves, cho...

January 2011:  This is an update to my earlier recipe.  This time the biscuits were perfect, but the gravy for the stew could have been a little thicker. Note:  On the topic of the vegetables, use about 2# of whatever root vegetables you have available.  This time I used sweet potatoes, celeriac, the last of my unloved winter radishes, plus carrots. Gravy:  I didn't use wine this time because I wasn't going to open a bottle of wine for 1/4 cup.  I would start with 2 cups of chicken broth.  You can always add more if it seems to need it.  I would use 2-3 tablespoons of cornstarch and see if the gravy has the consistency you want. I am adding my new biscuit recipe for baking on top of the stew.  They came out perfect with baking them for 20 minutes and then adding the cheese.  I think 5 minutes to melt the cheese might be enough. I hesitated to post this recipe because it was not a success, but it has the potential to be very go...