Printer Friendly VersionA wonderful dish from the Jewish tradition that works beautifully as a side dish for roast chicken, lamb or turkey.
Preheat oven to 375˚ F.
Lightly grease an 8 x 11 inch shallow baking dish. In a saucepan combine chicken stock, orange and lemon juices, sugar, honey, cinnamon, nutmeg, ginger and butter. Bring to a boil, reduce heat and simmer for 2 to 3 minutes.
Arrange carrots, sweet potatoes and prunes in the baking dish. pour the hot stock mixture over them, turning them once in the mixture. Cover and bake 1 hour or until vegetables and prunes are tender. Uncover and baste frequently until carrots and sweet potatoes are golden brown on top.
Serves 4 to 6
Find more great garden-inspired recipes in Renee's Cookbooks
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Preheat oven to 375˚ F.
Lightly grease an 8 x 11 inch shallow baking dish. In a saucepan combine chicken stock, orange and lemon juices, sugar, honey, cinnamon, nutmeg, ginger and butter. Bring to a boil, reduce heat and simmer for 2 to 3 minutes.
Arrange carrots, sweet potatoes and prunes in the baking dish. pour the hot stock mixture over them, turning them once in the mixture. Cover and bake 1 hour or until vegetables and prunes are tender. Uncover and baste frequently until carrots and sweet potatoes are golden brown on top.
Serves 4 to 6
Find more great garden-inspired recipes in Renee's Cookbooks
To purchase Renee's Garden Seeds, click here
