Monday, November 22, 2010

Apothecary Inn's Thanksgiving Cranberry-Yacon-Fennel Relish!

Okay, the Yacon has been harvested, and I know you are all eagerly awaiting this recipe! So, here it is:

3 cups fresh cranberries
2 large carrots, peeled & chopped
1 apple (pick a sweeter variety, such as Honeycrisp), chopped
1 medium fennel bulb (reserve leaves for garnish), chopped
2 medium (or 1 large) Yacon tubers, peeled and chopped
1 cup sugar

Combine ingredients together in a food processor, and blend until coarsely chopped. Pour mixture into a decorative bowl, and garnish with fennel leaves.

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