Tag Archives: vegetables

Harvest Vegetables with Fruit and Nuts

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Harvest Vegetables with dried fruit and nuts, a recipe by Ruth Barnes, The Petite Gourmande

My harvest baked vegetables with fruit and nuts recipe combines my favorite flavors of fall: hardy winter squash, sweet potato, and nuts. The rich sweetness of dried fruit brings a warm welcome to the autumn table. It is generally served as a side dish. Meat—such as lamb or beef—can be added to make it a main course any time of year. But it makes an especially interesting and unexpected Thanksgiving side-dish! Serves 4-6

 

Harvest Vegetables with dried fruit and nuts, a recipe by Ruth Barnes, The Petite Gourmande

 

 

Ingredients

2 pounds butternut squash, cubed

1 large sweet potato or yam, cubed

10 ounce bag frozen pearl onions

½ cup dried pitted prunes

½ cup dried apricots

½ cup roasted shelled chestnuts

½ cup shelled pecans, halved

5 whole cloves garlic

3 TB olive oil

½ tsp kosher salt

½ tsp black pepper

2 TB honey

2 cups low sodium light chicken stock

1 TB ground cinnamon

 

Instructions

1. Preheat oven to 350°.

2. In a large baking dish combine squash, sweet potato, pearl onions, garlic, and dried fruit. Mix well with olive oil, salt, and pepper, coating the mixture evenly.

3. Add the chestnuts and pecans. Sprinkle with cinnamon and drizzle honey on mixture.

4. Pour in chicken stock and cover with aluminum foil.

5. Bake covered for 30-40 minutes or until vegetables are soft.

6. Serve as a hardy side dish alongside a main course.

Happy cooking!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved
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Moroccan Veal Shoulder with Fennel

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This is a savory dish that makes an elegant meal for any Holiday. It is a favorite in my family for the Passover Seder because of its aromatic mild licorice flavor. Mixed with the soft and “buttery” texture of the veal shoulder, this is a great combination every time it is served. Serves 6 to 8

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Ingredients:

– 3 tablespoons olive oil

– 1 (6-pound) veal shoulder roast

– 2 medium carrots, cubed

– 1 medium Vidalia onion, chopped

– 3 large bulbs of fennel, cut into quarters

– 2 small bags of red and white baby potatoes

– 2 stalks of celery, chopped

– 1 cup of white dry wine

– 1 teaspoon of sweet paprika

– 1 teaspoon of garlic powder

– 1 teaspoon of tumeric

– 1 teaspoon of cinnamon powder

– 1/2 a teaspoon of Kosher salt

– 1/2 teaspoon of pepper

– 2 cups of veal stock or low sodium chicken stock

 

Directions:

1. Pre-heat the oven to 350 degrees.

2. Wash all vegetables and let drain.

3. Sprinkle salt and pepper on veal shoulder.

4. In a Dutch oven, heat the olive oil on medium heat and brown the veal on all sides until brown.

5. Remove from heat, deglazed with wine.

6. Put the veal shoulder back into the Dutch oven and arrange the carrots, onion, celery, potatoes and fennel around the veal.

7. In a mixing bowl, combine the paprika, turmeric, garlic powder and cinnamon powder.

8. Sprinkle the spice mix all over the veal and vegetables and add some salt and pepper to taste.

9. Add veal stock, cover, and bake for 2 hours or until the veal is tender.

10. Remove from the oven and let veal rest for at least 30 minutes.

11. Slice the veal and place on serving platter. Surround with the vegetable mix.

 

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Enjoy and Have a Happy Passover!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

 

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