Paddlemeals: Kombu Vegetable Stew Harvesting Sea Vegetables by Deborah Leach

Kombu Vegetable

Stew 6-inch long strip of kombu,
2 medium carrots cut in chunks,
2 medium parsnip cut in chunks,
tamari or soy sauce to taste

In a heavy cooking pot, cover kombu with water and leave it to soak for one hour. Add vegetables and enough water to just cover them. Bring to a boil and cook over medium heat for 15-20 minutes. Water should be almost evaporated. If not, drain. Add a few drops of tamari and shake the pot to mix the veggies. Cook a few more minutes until the liquid has disappeared. Cut the kombu into fine strips and serve with the stew.