Recipe by Roberta Scher, KosherEye.com
A warming, comforting, hearty cool weather dish. Turn your slow cooker to low and let this simmer all day or overnight.
½- 2 lbs. sweet potatoes, peeled and cut into small chunks
2 cups baby carrots or full sized carrots sliced into 1” pieces
3 parsnips, peeled and diced
3 cups dried fruit (such as apples, apricots, prunes)
2 cups orange juice
4 Tablespoons honey
¼ cup brown sugar
Optional: Add 1 lb. flanken, or short ribs with bones, or cut up chuck
Place fruits and vegetables into a 5-6 quart slow cooker and combine well. Sprinkle with brown sugar and seasonings, and then add the orange juice. Drizzle the honey on top of everything. Replace lid. Set temperature on low and let cook for 8-10 hours.
Alternatively: Simmer covered in the oven at 225 degrees for about 6 hours.
Serves approximately 8-10 as a side dish
Recipe: Kosher, meat, Rosh HashanaAdd a comment