The Horror Honeys: Honey Hexmas Recipes ~ Root Vegetable Stew!

Honey Hexmas Recipes ~ Root Vegetable Stew!


When Hexmas arrives, the Horror Honeys shift into holiday overdrive. Imagine the ENTIRE holiday season in the average house, and you get the month of October at a Honey Home. One of our favorite things to do during the Halloween is cook and/or bake and/or bartend up some seasonal delicacies. So we decided that this Hexmas, we'd share our favorite holiday recipes with you!

And since I get day one of Hexmas, you lucky ghosties are getting the recipe for my special Revenge Honey Harvest Root Vegetable Stew!


Revenge Honey's Harvest Root Vegetable Stew
(for a slow cooker!)

Ingredients:
1/4 cup olive oil
2 medium yellow onions, large dice
Kosher salt
1 1/4 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon honey
Freshly ground black pepper
1 pound Yukon Gold potatoes (about 3 large), large dice
1 pound carrots (about 4 to 5 medium), peeled and large dice
1 pound parsnips (about 4 medium), peeled and large dice
3 cups organic, low sodium vegetable broth
2 pounds butternut squash (about 1 small), peeled, seeded, and large dice
1 pound sweet potatoes (about 2 medium), peeled and large dice
1/2 cup golden raisins, also known as sultanas
1 1/2 tablespoons cider vinegar, plus more as needed

Directions:
1) Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and a pinch of salt and cook over medium heat until translucent, about 4 minutes. Add the ginger, cinnamon, coriander, cumin, cayenne, and a pinch of pepper and cook until fragrant, about 1 minute.

2) Transfer the mixture to a slow cooker, add the potatoes, carrots, parsnips, and broth, season with salt and pepper, and stir to combine. Cover and cook on high for 1 1/2 hours.

3) Add the squash, sweet potatoes, and raisins, season with salt, and stir to combine. Cover and continue to cook on high until a knife easily pierces the vegetables, about 2 hours more, stirring after 1 hour. Gently stir in the vinegar, taste, and season with more salt, pepper, and vinegar until it tastes right to you.

Serve with a nice crusty bread for dipping and a good red wine!


Happy First Day of Hexmas!