2 lbs of root vegetable (either just carrot, or mixed carrot, parsnip, sweet potato, potato), peeled and diced
1/2 cup rum
1/3 cup maple syrup or agave syrup or honey (honey may not be vegan)
2 Tablespoons vegan coconut spread or vegan margarine or oil
1/4 cup raisins
In a measuring cup mix the rum and sweetner and set aside.
In a pot with a lid, big enough for your vegetables, heat vegan shortening and coat the bottom of the pot.
When it just becomes sizzling hot, put in the diced root vegetables and stir with a wooden spoon to distribute the shortening.
Turn down the heat to medium-low and cover with lid.
Cook for 5 to 7 minutes.
Lift lid and add rum and sweetner mix.
Continue cooking with a light boil or hot simmer until root vegetable is soft (about 15 minutes).
Turn off heat, if adding raisin and/or cinnamon, add now, stir, and recover for 3 minutes.
Yeilds 4 cups, serves 4.