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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This version is adapted from a recipe by Anne Rosenzweig. This can be made a day or two ahead and reheated. I made this recently for the first time and really enjoyed it. Someone suggested sprinkling each serving with some brown sugar, which I think would be a nice idea too. Ingredients:
2 tablespoons chicken fat or 2 tablespoons canola oil |
1 large onion, diced (approx 1 cup) |
5 large carrots, peeled,chopped into 3/4 inch pieces |
1 cup ginger ale |
2 cups chicken broth, more as needed |
3 large sweet potatoes, peeled,chopped into 3/4 inch pieces |
1 cinnamon stick |
1/2 lemon, juice of |
1/2 cup whole pittted prune |
1/2 cup dried apricot |
salt, to taste |
black pepper, freshly ground,to taste |
Directions:
1. Heat a large skillet over medium heat, add oil.
2. Add onion to the pan and saute, lowering heat as needed, until onion is very soft- about 10 minutes.
3. Add carrots,ginger ale,and chicken broth,then raise the heat a bit so that the liquid is simmering (around medium), and cook until carrots begin to soften about 7-10 minutes.
4. Add all remaining ingredients, except salt & pepper, and continue cooking until veggies are very tender, another 15 or so (I dropped a lid on the pan, slightly ajar to help this cook a bit faster).
5. You may need to add a little extra chicken broth for moisture if it starts to get dry- you don't want this to dry out.
6. Season well with salt and pepper, removing cinnamon stick before serving.
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