Mmm, root vegetables

I really miss summer.

Last night's dinner was one of those clean-out-the-fridge affairs. I made a stew that was loosely based on the Stewed Tofu and Potatoes in Miso Gravy (from VWAV). But I had no potatoes or mushrooms -- this stew had turnip, parsnip, and carrots along with the tofu. We ate it over steamed kale, and sopped up the gravy with my take on Wild Yeast's Norwich sourdough (with whole wheat flour replacing the rye).

I liked how this worked out. I don't often stew tofu, but it's not a bad technique -- it soaks up the gravy and ends up mildly flavoured, puffy and soft.