\recipe[Submitted by Bibith]{Rockroot Stew}[The use of rockroot, a tough and fibrous plant, represents Wannaren resilience and adaptability. It's a staple that requires patience and effort to prepare, much like the Galka themselves.]
\serves{6-8}
\preptime{\cutext{15}{min}}
\cooktime{\cutext{2--3}{h}}
\dishtype{\freeze} %   options: vegetarian, glutenfree, freeze, mealprep
\dishother{\glutenfree} %   if you need more than one of the dish types? puts it in the other corner

\begin{step}
	2 large rockroot roots
\method
   Peel and dice the rockroot into large chunks. Since it's tough, make sure to cut it into manageable pieces.
\end{step}

\begin{step}
   2 tablespoons Cooking Fat (substitute with animal fat or oil)
	500g Wild Game or Dried Fish (can be substituted with venison, rabbit, or smoked trout)
\method
   In a large pot, heat the cooking fat over medium heat. Add the wild game meat or smoked fish, searing until browned on all sides. Remove and set aside.
\end{step}

\begin{step}
   1 large Onion, diced
   2 medium Carrots, sliced
   2 stalks Celery, chopped
\method
   In the same pot, add the diced onions, carrots, and celery. Sauté until the onions become translucent and fragrant.

   Toss in the rockroot chunks and cook for a few minutes, letting them absorb the flavors from the aromatics.
\end{step}

\begin{step}
   4 cups Broth (preferably bone broth or fish stock)
   1 tablespoon Juniper Berries, crushed
   2 teaspoons Thyme, dried
   1 small Chili Pepper, finely chopped (optional for heat)
\method
   Return the meat or fish to the pot. Pour in the broth, making sure the ingredients are fully submerged. Add the juniper berries, thyme, and chili pepper.

   Bring to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, stirring occasionally, until the rockroot is tender and the flavors have melded.
\end{step}

\begin{step}
   Mountain Bread: 2 slices, torn into chunks 
   Cornmeal Dumplings: (optional) made with 1 cup cornmeal, ½ cup flour, 1 teaspoon baking powder, salt to taste, and enough water to form a dough.
\method
   If using mountain bread, add the torn chunks to the pot about 15 minutes before serving to soak up the stew's flavors.

   For cornmeal dumplings, mix the ingredients to form a dough. Drop spoonfuls of the dough into the simmering stew about 20 minutes before serving, covering the pot to allow them to cook through.

   Taste the stew, adding salt and pepper as needed. Serve hot, with the hearty chunks of bread or dumplings in each bowl, offering a true mountain meal.
\end{step}