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==Ingredients==
 
==Ingredients==
* 2 cup [[apricot nectar]]
+
* 2 cups [[apricot nectar]]
 
* ½ cup [[chicken broth]]
 
* ½ cup [[chicken broth]]
 
* 3 tbsp pareve [[margarine]]
 
* 3 tbsp pareve [[margarine]]
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* ⅛ cup pitted [[prune]]s
 
* ⅛ cup pitted [[prune]]s
   
== Directions ==
+
==Directions==
# Preheat oven to 400°F.
+
# Preheat oven to 400 °F.
# Generously [[grease]] a 13-by-9-inch baking dish.
+
# Generously grease a 13-by-9-inch baking dish.
 
# Combine nectar, broth, [[margarine]], [[apricots]], [[brown sugar]], [[honey]], [[salt]], [[cinnamon]] and [[pepper]] into a large saucepan and heat until [[margarine]] melts.
 
# Combine nectar, broth, [[margarine]], [[apricots]], [[brown sugar]], [[honey]], [[salt]], [[cinnamon]] and [[pepper]] into a large saucepan and heat until [[margarine]] melts.
 
# Add [[sweet potatoes]] and [[carrot]]s; bring to a boil.
 
# Add [[sweet potatoes]] and [[carrot]]s; bring to a boil.
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[[Category:Prune Recipes]]
 
[[Category:Prune Recipes]]
 
[[Category:Carrot Recipes]]
 
[[Category:Carrot Recipes]]
  +
[[Category:Apricot nectar Recipes]]

Latest revision as of 05:19, February 17, 2020

IngredientsEdit

DirectionsEdit

  1. Preheat oven to 400 °F.
  2. Generously grease a 13-by-9-inch baking dish.
  3. Combine nectar, broth, margarine, apricots, brown sugar, honey, salt, cinnamon and pepper into a large saucepan and heat until margarine melts.
  4. Add sweet potatoes and carrots; bring to a boil.
  5. Cover, cook until potatoes begin to soften, about 15 minutes.
  6. Using slotted spoon, transfer potatoes and carrots to prepared dish.
  7. Add prunes.
  8. Pour juices from pot over, press firmly to compact.
  9. Cover with heavy foil.
  10. Bake 30 minutes.
  11. Uncover and bake until potatoes are tender and beginning to brown on top, about 55 minutes.
  12. Let stand 15 minutes.

Nutritional information Edit

Per serving: 358 cal; 5g pro, 74g carb, 6g fat (15%), 7.6g fiber, .1 mg chol, 431 mg sod exchanges: .5 veg, 1.2 fruit, 3.3 bread, .1 meat, 1.3 fat

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