Description
An Ashkenazi Jewish comfort food.
Ingredients
Scale
For roasted vegetables:
- 3–4 purple and orange carrots, peeled and cut in half lengthwise
- 4–5 small parsnips, cut in half lengthwise
- 1 small bunch Easter egg radishes, tops removed and cut in half
- 3 small sweet potatoes, cut in half lengthwise
- 1 small white onion, peeled and cut into 2-inch chunks
- 1 tbsp olive oil
- 2 tbsp vegan butter
- Salt to taste
For dried fruit sauce:
- 14 dried apricots
- 8 medjool dates, pitted and cut in half
- 6 pieces of crystallized ginger, cut in half
- ¼ cup light brown sugar
- ¼ cup honey
- 1 cup orange juice
- Zest of 1 orange
- 2 pieces mace
- Pinch of cinnamon
- Pinch of salt
- Chopped parsley for garnish
Instructions
For roasted vegetables:
- Preheat the oven to 400 degrees.
- Place all the root vegetables in a large bowl and toss with the olive oil.
- Line a baking sheet with foil and place the vegetables cut side down .
- Roast for 20 minutes, then carefully flip the vegetables.
- Add 1 tablespoon of butter, and roast for another 10 minutes.
- Turn the vegetables one last time, adding the last tablespoon of vegan butter and cook for another 10 minutes or until the veggies are done.
For dried fruit sauce:
- Place all the ingredients for the sauce together in a small saucepan and simmer on low heat until the dried fruit softens and the flavors combine. Simmer just long enough for the sauce to thicken slightly.
- To plate, place the roasted veggies on a platter, spoon the dried fruit sauce on top, and sprinkle the chopped parsley to garnish.