Carrot, Sweet Potato & Apple Stew

Carrot, Sweet Potato & Apple Stew


3 carrots, sliced
4 sweet potatoes, sliced
3 tart apples, sliced
½ cup brown sugar
3 tablespoons chicken fat (or vegetable fat)
1 cup water
Salt & Pepper to taste


Cook the carrots and sweet potatoes until tender. Drain. Pare, quarter, core, and sliced the apples, but not too thin. Alternate these in layers in a 2½ quart baking dish; season each layer with brown sugar, salt and pepper and fat. Add water. Cover and bake in a moderate oven (350o) for 30 minutes, or until apples are tender. Remove cover and continue baking until top is a golden brown. Serve hot.
Makes 6 servings.



File #R229 D-5 C-4