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Author Notes: This Gratin I often make instead of a traditional Carrot Tzimmes for Jewish Holidays or as a side dish for beef stew.
It is not too sweet and can be also made with deferent fresh or frozen fruit or berry nectars (homemade or prepared).
My Mom used to add to her Carrot Tzimmes dried prunes or apricots and walnuts.
To make this dish the kosher way, use pareve margarine instead of butter.
For the Raspberry Nectar
- • 24 ounces fresh raspberries (or thawed if frozen)
- • 1 cup granulated sugar
- • Pinch of kosher salt
- • 2 tablespoons lemon juice
For the Gratin
- • 2 cups homemade Raspberry Nectar
- • 3 cups homemade or low-sodium prepared chicken stock (broth)
- • 6 tablespoons unsalted butter
- • 1 1/2 teaspoon kosher salt
- • 1/2 teaspoon ground or a 1 1/2-inch stick cinnamon
- • 1/2 freshly ground black pepper
- • 5 1/2 pounds long orange-colored sweet potatoes, peeled and thinly sliced
- • 1 pint fresh raspberries for garnish
- To make Raspberry Nectar: In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through.
- Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine strainer into a bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice.
- To make the Gratin: Mix Raspberry Nectar, chicken stock, butter, salt, pepper and cinnamon in a heavy large pot over high heat until butter melts.
- Add sweet potatoes; bring to boil, lower the flame to medium, cover and cook for about 15 minutes or until potatoes begin to soften.
- Meanwhile preheat oven to 375 degrees F. Grease 13-9-2-inches glass or oval gratin baking dish.
- With a slotted spoon, transfer sweet potatoes to prepared dish. Pour juice from pot over; press firmly to compact.
- Cover the dish with parchment paper and foil. Place on the middle rack of the oven and bake for 30 minutes.
- Uncover and bake until sweet potatoes are tender and golden brown on top (about 30 more minutes). Let stand for 15-20 minutes before serving. Serve warm, garnish with fresh raspberries.
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Raspberries