This Backpacking Meal Rocks! Rockin’ Root Stew

This backpacking meal simmers four big root vegetables in a savory broth at home and reduces them to a barely noticeable three ounces per serving using a dehydrator. Rich in carbohydrates, fiber, and Moroccan zing, Rockin’ Root Stew rocks your pot.

Ingredients:

• 2 tbsp olive oil
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tbsp ground cumin
• 1 cinnamon stick or 1 tsp. cinnamon
• 1 quart chicken broth
• 1 large sweet potato (yams)
• 1 lb. parsnips (usually comes in 1 lb. bag)
• 3 medium turnips
• 1 large rutabaga
• ¼ cup raisins
• 1 14.5 ounce can diced tomatoes, drained
• Salt and pepper to taste

At Home:

Peel and cut roots into ½ cubes or slightly smaller.

In a large pot, heat oil over medium-high heat.

Add onion and sauté until golden; about five minutes.

Add garlic and stir one minute.

Add curry, cumin, and cinnamon stick and stir another minute.

Add chicken broth, sweet potato, parsnips, turnips, rutabaga, and raisins; stir. Add extra water if necessary to just cover roots.

Bring to boil, reduce heat, cover, and simmer until vegetables are tender; about 20 minutes.

Add diced tomatoes and salt and pepper to taste; simmer about five more minutes.

Dehydrate:

You can begin dehydrating stew immediately, or you can refrigerate overnight to allow more flavor to soak into the roots.

Remove solids with a strainer (best way) or slotted spoon and place in colander for additional drainage. Save liquid for future use as a soup base. I like to work with a strainer and two colanders so that I can have a small amount on deck draining while I’m spreading a batch on a dehydrator tray.

Spread solids out in a single layer on dehydrator trays. Drying is more efficient if the pieces are not touching each other.

Dehydrate at 135 degrees for approximately 10 hours. You can speed up the drying process by starting out at 145 degrees for the first two hours. Drying times vary depending on the quality of your dehydrator and how much humidity is in the air. Stew pieces will be leathery when done with no moisture appearing when you cut into a piece.

Store dehydrated stew in an air-tight container for longest shelf life. Place in zip-lock bags for trail use.

This recipe will yield approximately 5 servings.

On the Trail:

Combine one cup Rockin’ Root Stew with one cup water in your pot. For best results, let it soak for 10 - 15 minutes. I cook this meal in my three-cup aluminum pot (covered) for eight minutes over a homemade alcohol stove using ½ ounce of fuel. After the fuel burns out, I transfer the pot to my insulating cozy and wait ten to fifteen minutes for the stew to rehydrate. Eat this backpacking meal right out of the pot-- nice and hot.

Find another backpacking meal recipe.