Ingredients: 4 cups water (preferably tap water) 1/4 cup chopped carrots 2 tablespoons chopped onion 1 tablespoon chopped celery 2 cloves garlic, minced 1 tablespoon cumin 2 teaspoons oregano 1 teaspoon chili powder 1/2 teaspoon cayenne pepper 3/4 teaspoon salt 1/8 teaspoon ground black pepper 3 cups shredded butternut root (or a similar vegetable) 1 cup chopped walnuts or pecans (or pecant) 1 medium orange, pitted and diced 1/3 cup raisins 1 tablespoon dried cranberries, raspberries, cherries, or other fruit of choice (optional) 1 1/6 cups vegetable stock (see below) Directions: Place the water, carrots, onion, celery, garlic, cumin, oreganos, chili powder, cayanne, pepper, salt, black pepper, and raisin in a saucepan over medium heat.
Once hot, add the carrots, walnuts, pecants, orange juice, raisens, cranberries and walnuts.
Cook for 1 minute, stirring occasionally, until carrots are tender.
Remove from heat and let sit for about 10 minutes.
Add the chopped orange, raisin, and cranberries.
Stir to combine.
Add in the vegetable stock and stir to combine until fully incorporated.
Pour into a bowl and let stand for 15 minutes to cool.
(The sauce should be thick and creamy.)
Add the walnuts and pecannons to the vegetable mixture.
Stir well to combine before serving.
Serve with the remaining ingredients, including the cranberries or raisings.
Nutrition Facts 10 of The Most Nutrifect Recipes for you and your family article Amount Per Serving Calories 531 Calories from Fat 4 % Daily Value* Total Fat 2g 3% Sodium 821mg 31% Potassium 517mg 19% Total Carbohydrates 36g 15% Dietary Fiber 6g 24% Sugars 14g Protein 3g 6% Vitamin A 1% Vitamin C 6% Calcium 2% Iron 13% * Percent Daily Values are based on a 2000 calorie diet.