- 1 metal steamer that fits nicely into a small or medium pot
- 1 small orange sweet potato or yam
- 2 carrots
- 1 beet
- 1/3 cup(s) cranberries
- 1/2 cup(s) apple cider or juice
- 1/2 tsp(s) salt
- 1/2 tsp(s) corn starch (for thickening)
- 1 tbsp(s) chopped fresh parsley (dried will work)
Wash the veggies well--do not peel unless you really don't like the skin.
Slice yam and carrots into generous spears (cutting at an angle). Slice the beet into spears but a bit thinner.
You will need to steam your veggies one at a time. Start with the carrots. Place them in your steamer sitting just above some gentle boiling water. Cover and steam about 3 minutes. Remove the carrots and place in a saute pan. They should still have some firmness--not too soft.
Place your yam spears next--again about 3-5 min should do it. You want them just softened enough to place a toothpick through, but not soft and mushy. Again, there should be some firmness, so check them at 3 min. Remove when done and add to the pan with your carrots.
Do the same with your beet--check it at 3 min. Again, looking for a toothpick to go through but still with some firm texture. When ready, shut off your steam and add the beets to your pan.
Add your cranberries, salt and juice. Slightly toss together as you turn your burner to medium heat and simmer about 8 minutes. Your cranberries will begin to "pop". When this is done, add the corn starch to the bottom of pan and stir. Your juice should thicken up. Turn off heat and add your parsley.