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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
A light, yet filling dish of root vegetables glazed with a slightly tangy/sweet dressing; simply delicious! Serve with meat, chicken, or even fish dishes. One of the challenges of living in Eretz Yisrael during shmita is not having the availability of various vegetables. I tested this dish using just the basics. However, you can add whatever root vegetables you’d like, i.e., turnip, parsnip, etc. Feel free to experiment.
4 medium potatoes, scrubbed and cut in eighths (red-skinned potatoes are best)
1 small butternut squash, peeled and cubed
3 small carrots, cut into 1/2-inch slices
1 medium onion, cut into eighths
3 tablespoons brown sugar
1/2 tablespoon oil
1 teaspoon Gefen Cornstarch
1/4 cup water
3 tablespoons fresh lemon juice
1 teaspoon fresh dill, finely chopped, or 1/2 teaspoon dried dill or 1 cube Dorot Gardens Frozen Dill
salt, to taste
pepper, to taste
Place potatoes and butternut squash in a large saucepan; cover with water. Add salt if desired. Bring to a boil.
Reduce heat; cover and simmer for seven to eight minutes.
Add carrots and onion and return to a boil.
Reduce heat; cover and simmer for 10 minutes or until veggies are tender; drain.
Pour oil into a medium-sized saucepan. Over a medium flame, stir in brown sugar and cornstarch. Stir in water, lemon juice, dill, and salt and pepper. Bring to a boil.
Cook and stir two minutes.
Pour over vegetables; toss to coat.
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