A note from feedfeed: Our very own @kevmasse brought this stunning dish from Ina Garten's new book, Cooking for Jeffrey to our friendsgiving event. Be sure to give it a try this holiday season, and pick up a copy of this beautiful book!
serves 6 to 8
This traditional vegetable stew is often served on Jewish holidays. It has lots of orange vegetables—carrots, sweet potatoes, and butternut squash—slow-cooked with orange juice, brown sugar, cinnamon, and dried prunes. It’s such a comforting side dish to serve with a brisket or roastchicken. And it doesn’t need to be a holiday to make it!
Good olive oil
3 cups chopped yellow onions (2 large)
1 pound carrots, unpeeled and cut into 2-inch chunks
2 pounds sweet potatoes, peeled and cut into 1½ -inch chunks
2 pounds butternut squash, peeled and cut into 1½ -inch chunks
1 cup chicken stock, preferably homemade
1 teaspoon grated orange zest
1⁄2 cup freshly squeezed orange juice (2 large oranges)
1⁄4 cup light brown sugar, lightly packed
2 tablespoons unsalted butter, diced
1⁄2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 cups pitted prunes
Preheat the oven to 325 degrees.
In a large (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, heat 2 tablespoons of olive
oil, add the onions, and sauté over medium to medium-low heat for 15 minutes, stirring occasionally,
until tender. Add the carrots, sweet potatoes, butternut squash, chicken stock, orange zest, orange juice,
brown sugar, butter, cinnamon, 1 tablespoon salt, and 1½ teaspoons pepper and combine. Sprinkle the
prunes on top and bring the liquid to a simmer on top of the stove.
Cover the pot and bake for 40 to 45 minutes, until all the vegetables are tender. Stir carefully, taste for
seasonings, and serve hot or warm.
Prepare the entire dish and refrigerate for up to 2 days. Reheat on top of the stove before serving.
Reprinted from Cooking for Jeffrey © 2016 by Ina Garten (Clarkson Potter/Publishers, Penguin Random House LLC).
Photo Credit: Quentin Bacon