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Brazen Raisin Pesach Stew

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

From Cooking At Home with Zel

List of Ingredients

6 medium sweet potatoes, yellow or orange
1 large onion, coarsely chopped
1/4 cup (60 ml) water
2 large cloves garlic, chopped
1 tablespoon extra virgin olive oil
1 medium head cabbage, sliced 1/2-inch (1 cm) thick
4 medium carrots, sliced
1 parsnip, sliced
2 cups (480 ml) water
1 cup (240 ml) kosher dry white wine (or white grape juice)
2/3 cup (160 ml) black raisins
1/2 cup (120 ml) golden raisins
1 1/2 teaspoons salt
Freshly ground pepper to taste
2 tablespoons arrowroot or potato starch
1/2 cup (120 ml) water


Recipe

Preheat the oven to 450 degrees (Gas Mark 8) and have ready a large baking sheet lined with parchment or aluminum foil, shiny side down.

Scrub the sweet potatoes, place them on the baking sheet, and bake them for 1 hour or until they are soft when gently squeezed.

To prepare the stew, combine the onions, water, garlic, and
olive oil in a 12-quart (12 liter) stockpot.

Cook and stir over high heat for about 5 minutes, or until the onions are softened and transparent.

Add the cabbage, carrots, parsnip, water, wine, raisins, salt, and pepper and cover the stockpot.

Bring it to a boil over high heat, lower the heat to medium, and simmer 15 to 20 minutes, stirring occasionally.

When the vegetables are soft and cooked down, combine the
arrowroot and water in a cup or small bowl and stir it into a thin paste.

Add the paste to the gently simmering vegetable stew, stirring continuously for about 1 minute, or until it is lightly thickened.

Simmer for another minute to temper the arrowroot.

To serve, cut a lengthwise slit into each of the sweet potatoes but don't cut all the way through.

Widen the potato openings and spoon a generous portion of the warmed stewed vegetables into the cavities.