This traditional Ashkenazi stew is sometimes made with meat, but this one is all vegetarian. Sweet and comforting, it is a favorite served at Jewish holidays and my become a go-to at yours too. Feel free to sub out your favorite yam or Japanese sweet potato for the tried-and-trues.
- 5 carrots, peeled and sliced into ½” rounds
- 1 large sweet potato, peeled and cut into 1” pieces
- 2 cups veggie broth
- 2 Granny Smith apples
- ¼ cup dried currants
- ¼ cup raisins
- ¼ cup dried apricots, chopped roughly
- ¼ cup mild flavored honey
- ½ tsp each salt and pepper
- 2 oranges, zested and juiced
- 2 Tbsp potato starch
- 2 Tbsp olive oil
Preheat oven to 350 degrees.
In a saucepan over medium heat, cook carrots and sweet potatoes in the broth for about 10 minutes, until slightly tender. Remove from heat, drain.
While the root veggies are cooking, peel and core the apples, cutting into ½” wedges. In a small bowl, mix the dried fruit, honey, juice and zest, salt and pepper and potato starch. Pour root veggies and apples into a casserole dish and pour juice/fruit mixture over. Drizzle olive oil over. Bake for 30 minutes or until crispy and golden.