The dish that will steal the show: a winning recipe for Rosh Hashanah
Just before the holiday meal, Primor reveals a winning recipe for a root vegetable stew in a rich pomegranate sauce that combines sweetness with a delicate acidity. Here is how to prepare the perfect dish step by step.
Rosh Hashanah and Tishrei holiday meals require dishes that bring depth, color, and a richness of flavors to the table. A root vegetable stew in pomegranate sauce from Primor is exactly the dish that steals the show. It connects the natural sweetness of the earth's vegetables with the delicate acidity of pomegranate juice, creating a festive and spectacular look that decorates the holiday table.
To prepare the vegetables, we will need 2 medium sweet potatoes, peeled and cut into large cubes, 3 carrots, peeled and cut into thick rings, 2 potatoes or small potatoes whole, cut into cubes, one celery root, peeled and cut into small cubes, one parsley root, peeled and cut into coins, 10 peeled shallots or 2 red onions cut into eighths, and 8 whole peeled garlic cloves.
For the pomegranate sauce, we will prepare in advance a cup of 100% natural Primor pomegranate juice, 4 tablespoons of high-quality olive oil, 2 tablespoons of natural silan or honey, one tablespoon of pomegranate concentrate (not mandatory, but adds depth and color), coarse salt and freshly ground black pepper to taste, and 3 to 4 sprigs of fresh thyme or rosemary. For garnish and serving, we will prepare a handful of fresh pomegranate seeds and a little chopped fresh parsley.
First, we will prepare the vegetables. We will preheat the oven to 190 degrees. We will cut all the root vegetables and place them together with the garlic cloves and shallots in a wide and deep roasting pan, or a pot suitable for oven baking. After that, we will move on to preparing the sauce. In a separate bowl, we will mix well the Primor pomegranate juice, olive oil, silan, pomegranate concentrate, salt, and black pepper until a uniform and smooth sauce is obtained.
We will pour the pomegranate sauce over the root vegetables in the pan and mix well with spoons or hands, so that all the vegetables are well coated in the sauce. We will place the fresh thyme sprigs on top of the vegetables, cover the pan with parchment paper and aluminum foil over it, or close with the pot lid, and put it in the oven for an initial bake for one hour.
After an hour, we will carefully remove the cover. At this stage, the vegetables should be semi-soft. We will gently mix the vegetables in the sauce that has formed, and return to the oven uncovered for another 20 to 30 minutes for browning and glazing. We will bake until the vegetables are completely soft, caramelized, beautifully browned, and the sauce has reduced and turned into a glaze that coats them. Finally, we will take it out of the oven and transfer it to a festive serving dish. We will generously sprinkle fresh pomegranate seeds and chopped parsley on top, and serve hot to the center of the table. Bon appétit and happy holiday.
