Merry Meet All,
Celebrate the festive magic of autumn with this delicious recipe. The recipe is from the Llewellyn datebook of 2011.
Sweet Roots of Mabon
1 large red potato
1 large yellow potato
1 sweet potato
4 carrots (depending on how many you’re cooking for)
1/8 cup honey
1/8 cup apple cider vinegar
1/4 tsp paprika
1/2 tsp salt
1 tablespoon grated ginger root
Scrub all the potatoes and carrots, leaving skins on. Cut off ends. Chop vegetables into 1-inch cubes and combine in large bowl.
In small bowl, combine the apple cider vinegar, honey, paprika, salt, and grated ginger root. Pour over veggies and toss gently to coat all the cubes.
Grease a 9 x 13-inch cooking pan. Spread the vegetables in an even layer in the pan. Cook at 325 degrees for 60 to 90 (30 should suffice) minutes. Every 30 minutes, use a turkey baster or wooden spoon to baste the vegetables with liquid from the pan (or extra honey and vinegar). All vegetables should be tender when done.
* I have added my own notes to this as I have found what works for me with the recipe. Sixty minutes seemed too long to cook the vegetables.
I like using a wooden spoon. Wooden spoons are natural, earth-friendly and reliable and least likely to contaminate food.