This recipe was passed around the office as a “keeper” on a scrap of yellowed newsprint. Wanting to track down the original source, (thank you Google!) I was able to find that the recipe was first published in the Baltimore Sun back in December of 1991*. It was part of an article written by Colleen Pierre, R.D. entitled “Veggies Don’t Have to be Bland, Boring”. While yes it is a bit old (23 years!) the article, and the recipe, still hold true. If you would like to read the original article, please click here. This recipe will serve 8.
¼ cup margarine
1 cup grated, peeled sweet potatoes (1 medium/large sweet potato)
1 cup grated, peeled carrots (2 medium/large carrots)
1 cup grated, peeled apples (1 large apple)
½ cup matzo meal
½ teaspoon cinnamon
¼ cup white sugar
½ cup water
2 tablespoons sweet wine
½ teaspoon nutmeg
¼ cup brown sugar
1 teaspoon oil (to grease pan)
Pre-heat the oven to 375 degrees. Lightly grease an 8-by-8-inch baking pan with about 1 teaspoon of cooking oil. In a medium sized bowl, mix together the ingredients, and then pour into your prepared pan. Bake for 45 minutes, until golden brown on top.
* According to the article, the actual recipe comes from “Life After Schmaltz,” a book for heart-healthy Jewish holiday cooking by Rosalind Trieber, M.S., Ann Sussman and Janet Brigham, Ph.D., published in Baltimore by Trieber Associates.