Vegetarian Cholent Recipe. Meat Variation - Levana Cooks

Ingredients

• 1 pound chunk kabocha or butternut squash, or a little more, no peeling necessary, diced small
• 1 large carrot, diced small
• 1 large turnip, diced small
• 1 large parsnip, diced small
• 1 large yukon gold potato, or other not-too-starchy potato, diced small
• 2 large leeks, sliced
• 1 5-ounce pack peeled vacuum-packed roasted chestnuts, crumbled, or a dozen large pitted dates, sliced
• 4 ribs celery, peeled, sliced thin
• 1 pound shitaki caps, sliced thin
• Optional but really delicious: Any stems (repeat: Just the stems, not the leaves) from a bunch of kale or Swiss chard whose leaves you used for another dish, thinly sliced.
• 1 head garlic, peeled, cloves left whole
• 1/3 cup olive oil
• 2 teaspoons turmeric
• 2 good pinches saffron
• 1 large sprig rosemary
• 1 large sprig tarragon
• 4-5 bay leaves, or 1 teaspoon ground
• Salt to taste