Try this traditional Jewish casserole recipe from the New York Times for a light dessert or energy-boosting breakfast.
Steam carrots and sweet potatoes and combine them with fresh fruit, honey and spices. Dot the top with butter and bake until tender.
Among the many nutrient-rich benefits of this dish, sweet potatoes and carrots both offer a heaping helping of Vitamin A, which can help provide protection against macular degeneration and the development of senile cataracts, the leading cause of blindness in the elderly.
Ingredients
- 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 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
Click here for written directions.
Yield: Serves eight
Nutrition: 245 calories; 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
Excellent source of: Vitamin A, Vitamin C, Manganese, Copper, Dietary Fiber, Vitamin B6, Potassium, Iron
