Carrot, Sweet Potato and Dried Plum Casserole
This dish is inspired by a recipe in the New York Times. Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables. Warning: You may find yourself eating this for breakfast. Warm, delicious and so comforting. This is a keeper!
- 6 medium carrots (about 1 1/2 pounds), peeled and cut in 3/4-inch dice
- 3 medium sweet potatoes (about 2 1/4 pounds), peeled and cut in 3/4-inch dice. (Sweet potatoes may be labeled as yams. Look for dark orange flesh.)
- 1 1/2 Cups of Made In Nature Organic Dried Apples (or 2 fresh Granny Smith apples, peeled, cored and cut in medium dice)
- 1/4 pound Made In Nature Organic Pitted Plums, cut in half
- 1/4 pound Made In Nature Organic Unsulfured Apricots, quartered
- 2 tablespoons mild honey, like clover
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- Salt to taste (about 1/2 teaspoon)
- 1 cup fresh orange juice
- 1 tablespoon unsalted butter
- Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
- Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish.
- Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.