by Sagegreen
View
my 314 recipes »
Sagegreen's Notes:
Expand2 black plums, diced Ask a question about this ingredient
2 red plums, diced Ask a question about this ingredient
2 yellow plums or 20 cherry plums, diced Ask a question about this ingredient
1 golden beet Ask a question about this ingredient
1 red beet Ask a question about this ingredient
1 red onion Ask a question about this ingredient
1 yellow onion Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
2 ounces fresh orange juice Ask a question about this ingredient
2 tablespoons olive oil for cooking Ask a question about this ingredient
1 teaspoon ground sumac (or more lemon zest) Ask a question about this ingredient
1/2 teaspoon saffron, optional Ask a question about this ingredient
1 teaspoon coriander, ground Ask a question about this ingredient
2 cardamom pods, ground Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1 teaspoon fresh lemon zest Ask a question about this ingredient
1/2 teaspoon pink salt (like Himalayan) or kosher salt Ask a question about this ingredient
1/8 cup toasted almonds Ask a question about this ingredient
1/16 cup yellow raisins Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
chopped flat parsley, chive, and spearmint for garnish Ask a question about this ingredient
lemon wedges for garnish Ask a question about this ingredient
dollops of sour cream if desired for serving Ask a question about this ingredient
Dice all the fruits and vegetables. Using a Dutch oven or similar heavy pan, combine the beets with the wine, orange juice (I use my hand lemon squeezer for oranges and lemons; see photo) and honey. Bring to a boil and simmer for 25 minutes.
Ask a question about this stepHeat a heavy skillet with 2 olive oil. When hot, add the coriander, cardamom, cumin, cinnamon, saffron (optional) and sumac (or use more lemon zest instead of sumac). Next add the ginger, almonds, lemon and orange zest.
Ask a question about this stepAdd the sliced onions to the spices and cook until translucent. Set aside.
Ask a question about this stepAfter the beets have simmered for 25 minutes, add the carrots and the brown sugar. Simmer for 10 minutes.
Ask a question about this stepNext add any large diced plums and simmer 15-20 minutes. Add any small cherry plums in the last 10 minutes.
Ask a question about this stepAdd the spiced onion mix to the large pot. Add the yellow raisins if desired. Continue to simmer for 10 minutes or until tender. The sauce should have thickened in this process. If not, continue to reduce. If you are not that particular about all these cooking times, well, you could simply put everything in the pot at the beginning and simmer. The plums will cook down in both instances. In either case, just before serving, add the fresh lemon juice.
Ask a question about this stepLadle this into a bowl to serve. Garnish with a medley of fresh herbs. You can add a dollop of sour cream if you like.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
