Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           black beans -- soaked
     1/2  medium        turnip -- cut into rounds and
                        round halved
     1/4  teaspoon      nutmeg
   2      large         carrots -- quartered
   1      teaspoon      dill weed
   3      large         potatoes -- quartered
   2      tablespoons   parsley
   1      large         onion -- sliced
   1      medium        parsnip -- quartered
     1/2  teaspoon      oregano
     1/2  cup           green peas
     1/2  cup           mushrooms -- halved
                        salt and pepper
                        water or stock to cover

Preparation:

In the bottom of a large casserole dish, arrange the turnip slices and sprinkle with the nutmeg. Layer the rest of the vegetables in order, sprinkling in the herbs after each layer. Top with the soaked beans. Pour over enough water or stock to cover and season with salt and pepper. Cover with a good tight-fitting lid and place in an oven pre-heated to 300F. Cook for 3 hours. If you desire, add dumplings and cook for a further 30 minutes. NOTE: I made this recipe to emphasis the taste of the root vegetables. Add whatever vegetables and herbs you wish. I used black beans to add some protein. If exchanging legumes, be sure to use ones that can stand a lot of cooking, kidney beans or chick peas, for example. Recipe by Mark Satterly