jackieb01/30/11




This is a great recipe for Rosh Hashanah and Succot although I actually make it many times throughout the year as everyone loves it. If there are guests or family members with nut allergies simply omit the cashew nuts.






  • SERVING/YIELD
    8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #4538

























INGREDIENTS













  • 1 kg carrots, peeled & chopped










  • 1 sweet potato, peeled & chopped










  • 1 onion, peeled & chopped










  • 1 apple, peeled, cored & chopped










  • 1 sachet of mixed herbs










  • 1 pinch cinnamon










  • 1 gram ground ginger










  • 0 salt & freshly ground black pepper










  • 1 handful cashew nuts, roughly chopped










  • 2 litre vegetable stock










  • 0 spray oil for sauteeing










  1. Spray a saucepan generously with oil and saute all the vegetables & apple together for a few minutes



  2. Add the seasonings, spices and stock to just cover the vegetables



  3. Bring to the boil then cover and simmer for about 20 minutes



  4. Add the cashew nuts and continue simmering for another 5 minutes



  5. Remove from the heat, remove the mixed herbs sachet and blend until smooth



  6. Serve with more cinnamon sprinkled on top















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