* Exported from MasterCook *
Sweet Potato Carrot and Dried Fruit Casserole
Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 10%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
2 medium sweet potatoes -- (about 2 1/4 pounds), peeled and cut in 3/4-inch dice
2 Granny Smith apples -- peeled, cored and cut in medium dice
1/4 pound pitted prunes -- cut in half
1/4 pound pitted 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
1. Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
2. 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.
Yield: Serves eight.
Note: Sweet potatoes may be labeled as yams. Look for dark orange flesh.
Advance preparation: You can assemble this dish several hours before baking. You can bake it a day or two ahead of serving; reheat it in a medium oven.
Nutritional information per serving: 245 calories (7% fat); 2 grams fat; 1 gram saturated fat; 4 milligrams cholesterol; 57 grams carbohydrates; 8 grams dietary fiber; 259 milligrams sodium (does not include salt to taste); 4 grams protein
This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. 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.
Jan 24, 2011
Source:
"Jan 24, 2011, Recipes for Health, New York Times"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 236 Calories; 2g Fat (7.4% calories from fat); 3g Protein; 55g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 33mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 4635 903090 731 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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