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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is a traditional sweet vegetable and dried fruit stew made with some distinctive spices. I started roasting mine, after an idea I got from Martha Stewart. I make it for Rosh Hashana as well as Passover. Ingredients:
9 -10 medium carrots, peeled and cut into 2 inch pieces (about 1 pound) |
4 sweet potatoes, peeled and cut into 1 inch chunks (about 2 pounds) |
1/4 cup dates |
1/2 cup dried pitted prunes |
1 cup dried apricot |
2 tablespoons fresh lemon juice |
1 cup orange juice (freshly squeezed is best) |
1/4 cup honey |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 1/2 teaspoons orange zest |
1/4 teaspoon salt |
Directions:
1. Heat oven to 350deg F.
2. Bring a saucepan of water to a boil, and add sweet potatoes and carrots until just beginning to get tender (but not yet tender), about 10-15 minutes. Drain well.
3. Add to a large mixing bowl with all remaining ingredients, and mix well with a wooden spoon. The carrots and potatoes should still be a little hard, and mixing shouldn't cause them to fall apart or mush.
4. Cover with foil, and bake approximately 30min, basting with pan juices midway.
5. Uncover foil and broil for 5 minutes
6. Remove from oven, and serve immediately.
7. Leftovers are great the next day, warmed in the oven (DH eats it cold!).
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