Submitted by Joanne Davidson
Ingredients
- 1 large potato (peeled and diced)
- 1 large yam (peeled and diced)
- 2 carrots (peeled and diced)
- 1 onion
- 1 tbsp. olive oil
- 1/4 cup butter – melted
- 1/4 cup honey
- 2 tbsp. Moroccan La Kama spice
- 2 cups chicken stock
Directions
Saute the above root vegetables and onion in olive oil for ~ 20 minutes. Add 1/4 cup melted butter, ¼ cup liquid honey, 2 tablespoons of Moroccan La Kama spice (can be bought at Yates St Market; produced on Salt Spring Island), and 2 cups of chicken stock. Simmer for 30-45 minutes on low heat until vegetables are soft. Serve over rice, or as a separate veggie dish. (optional ~ 1/4 to 1/3 cup of wine added before the chicken stock)
