Post by Sylvia on Sept 11, 2008 9:38:09 GMT -6
This sweet vegetable dish goes well with Haggis as well as pork, lamb, chicken or turkey. It tastes even better when made in advance and reheated.
Sweet Carrots and Potatoes
Preheat oven to 200oC/400oF
Serves 4
3 Large potatoes, peeled and diced
4 Medium sized carrots, peeled and diced
1 Orange
1 oz butter
1/4 tsp freshly ground black Pepper
4 oz (115g) pitted prunes, chopped
4 tbs clear honey
Bring 3/4" (20mm) of lightly salted water to the boil in a large saucepan. Add the carrots and the potatoes, cover and cook for 5 minutes, then drain.
Grate the rind from the orange, then squeeze out the juice. Place the rind and the juice in a greased casserole.
Add the drained carrots and potatoes, half the butter, the pepper and prunes, mix well. Drizzle the honey over the top, and dot with the remaining butter. Cover and bake for 25 minutes.
Sylvia446
Sweet Carrots and Potatoes
Preheat oven to 200oC/400oF
Serves 4
3 Large potatoes, peeled and diced
4 Medium sized carrots, peeled and diced
1 Orange
1 oz butter
1/4 tsp freshly ground black Pepper
4 oz (115g) pitted prunes, chopped
4 tbs clear honey
Bring 3/4" (20mm) of lightly salted water to the boil in a large saucepan. Add the carrots and the potatoes, cover and cook for 5 minutes, then drain.
Grate the rind from the orange, then squeeze out the juice. Place the rind and the juice in a greased casserole.
Add the drained carrots and potatoes, half the butter, the pepper and prunes, mix well. Drizzle the honey over the top, and dot with the remaining butter. Cover and bake for 25 minutes.
Sylvia446