A new dish using root vegetables

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This is a recipe for a vegetarian fruit and vegetable stew:

Vegetarian Tsimmes
Approximately 1 pound of dried fruit. I used a mixture of prunes, apricots, dried cranberries, figs and a few currants. It probably totals 3 cups. You can suit your own taste in choosing the fruit, although prunes are quite traditional. Chop the fruit coarsely.
Soak the fruit in a mixture of brandy and warm water almost to cover the fruit. Its OK to skip the brandy and just use all water if you prefer.

1 pound carrots, peeled and cut into diagonal chunks
1 1/2 pounds sweet potatoes, peeled and cut into chunks
3/4 pounds of onions, peeled and diced into large pieces (red or yellow are both fine)
1/2 teaspoon cinnamon
Pinch of cayenne
Salt and pepper to taste
the original recipe called for ground cloves, which I skipped because I don't like cloves
juice from 1/2 lemon or about 1 tablespoon lemon juice
1-2 tablespoons butter

Fill a large pot with water to cover the vegetables and salt well. Cook the vegetables for about 15 minutes. At this point they should be almost tender.

Preheat the oven to 325F. Drain the vegetables. Stir in the fruit (including the liquid), the remaining ingredients and about 1/2 cup of the potato/carrot liquid. Transfer to a well-buttered large casserole dish and top with dots of butter. Cover and bake for 45 minutes. Remove cover and bake another 10 minutes to brown a little.

My husband and I were not in total agreement on this dish. I liked it and thought it made a very satisfying fall supper dish. Arthur thought it was confusing and couldn't decide if it was more like a vegetable side dish or a dessert.

Recipe adapted from A Veggie Venture website.

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