Baby Root Vegetable Stew With Black Tea Prunes

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4 ounces pitted prunes (1 cup)

2 cups strong, brewed black tea

6 tablespoons unsalted butter

3/4 pound baby carrots, quartered lengthwise

2 small turnips, peeled and cut into 1/2-inch wedges

Salt and freshly ground pepper

3/4 pound radishes, quartered if large

2 cups chicken stock or low-sodium broth

3 tablespoons soy sauce

3/4 pound fingerling potatoes, cut into 3/4-inch pieces

1 small onion, finely chopped

1 large garlic clove, minced

1 large thyme sprig

Lemon wedges, for serving

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