Source: The Old Farmer’s Almanac

Yield: 6 servings

Ingredients

• Large parsnips, finely chopped: 2 Each
• Large carrots, finely chopped: 2 Each
• Green pepper, seeded and finely chopped: 1 Each
• Chili powder: 1 Teaspoons
• Cayenne: 1 Teaspoons
• Ground cardamom: 1/2 Teaspoons
• Ground cumin: 1 Teaspoons
• Large onion, finely chopped: 1 Each
• Garlic cloves, finely chopped: 3 Each
• Grated fresh gingerroot: 1 Tablespoons
• Vegetable oil: 3 Tablespoons
• Orange juice: 1 Cups
• Large tart apple, peeled and chopped: 1 Each
• Raisins: 2 Tablespoons
• Salt and pepper: 1 Pinches

=Instructions=

Heat the oil in a large skillet. Add the gingerroot, garlic, onion, and spices, and cook, stirring, over low heat, until the onion is soft. Add the remaining vegetables, orange juice, apple, and raisins; stir and cook for about 15 minutes over medium heat, until the vegetables are tender. Season to taste with salt and pepper.