3 California red potatoes
2 California brown potatoes
6 easter egg radishes (2 for snacking with your co-chefs) from California
5 lbs carrots
1 gigantic yellow California onion
1 big hunk ginger, peeled & chopped
leaves of 1 bunch fresh Eatwell thyme
1/4" California olive oil
cumin
1 c. soaked garbanzo beans
asparagus broth
2 cups Oakland tap water
half a tetrapak "organic on sale" veggie stock
sea salt from France
sautee, cook, mash.
Delish. It's turning into my signature dish.
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