Sunstone Simmered Roots with Crimson Dust

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Sunstone root cooked with purple powder

According to legend, the earth itself blessed the Sunstone Forest. Warmed by the sun and imbued with ancient magic, the roots of this tree are said to radiate soothing warmth. Its warmth refreshes the soul and calms the soul. This recipe, passed down through generations of meadow dwellers, aims to capture that essence. A comforting dish that pairs well with chilled Moonberry wine.

Income: Can accommodate up to 6 people.

Ingredients:

• 2 pounds vegetables: Yukon gold, parsley, and kohlrabi (about 6-8, peeled and cut into 1-inch pieces)
• 1 pound purple potatoes: Halve or quarter red potatoes (the darker the color, the stronger the flavor).
• 1 large onion, chopped until soft
• 4 garlic cloves minced – needed for slight sweetness
• 1 tablespoon paprika – sweet, not smoked – this is our main seasoning
• 1 teaspoon grated ginger – slightly spicy
• 1/2 teaspoon turmeric powder – bright yellow color.
• 4 tablespoons olive oil - ideal for delicate dishes
• 1 cup dry white wine – floral aroma with a hint of morning dew.
• 1/2 cup apple cider: Adds depth and sweetness.
• 1/4 teaspoon pepper – for seasoning
• 1 teaspoon Silver River Basin salt.
• 2 tablespoons honey – the secret ingredient. One drop is enough.
• 1/4 cup chopped fresh rosemary – adds great flavor.
• 2 tablespoons finely chopped fresh parsley (for garnish)

Instructions:

1. Roasted roots: Preheat the oven to 200°C (400°F). Mix the chopped roots with olive oil, paprika, salt and pepper. Spread in a single layer on a baking sheet. Cook for 30-40 minutes or until soft and slightly caramelized. Turn halfway through the baking time.
2. Sensational taste: While the roots are roasting, heat the remaining olive oil in a large pot or skillet. Add the chopped onions and sauté until softened, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Create magical bubbles. Pour in dry white wine and apple cider. Bring to a boil and scrape up any brown bits from the bottom of the pot. Add spicy vegetables, ginger, turmeric and chili powder. Reduce heat, cover, and simmer until roots are very tender, 45 to 60 minutes. Don't rush this process.
4. Purple powder: During the last 15 minutes of cooking, add the chopped rosemary and honey. Taste and season with salt and pepper as needed.
5. We will answer with a smile as follows. Garnish with fresh parsley and serve warm. To enjoy the warmth of Sunstone Grove, add some whipped cream.

About Ishgard Club: Meadowfolk believes that in moments of reflection it is best to share these roots with those you love. It is a meaningful food that nourishes the soul and strengthens community bonds. Don't be afraid of chili peppers. Paprika is a symbol of hope and resilience.