Veggie Hotpot with Biscuit Topping - Christina Cooks

Ingredients

• Avocado or extra virgin olive oil
• 3-4 shallots, peeled, diced
• sea salt
• 2 teaspoons brown rice syrup
• 6-8 Brussels sprouts, trimmed, halved
• 1 small rutabaga, 1-inch chunks
• 1 small (or ½ medium) butternut squash, seeded, 1-inch chunks
• 1 cup cooked chestnuts*, whole
• spring or filtered water
• organic soy sauce
• 3-4 tablespoons arrowroot flour