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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Sir brachot, also known as a pot of blessings, are Sephardic brachot/blessings eaten on Erev Rosh Hashanah, and serving them this way is easy and super tasty too. Read more about the simanim of Rosh Hashanah here.
about 3 cups of butternut squash (or any gourd of your choice), cut into large chunks
2 leeks, cleaned and trimmed
about 5 carrots, cut into long strips
beet greens (the tops) from 1 bunch of beets
about 12 to 15 Chinese long beans
1 strand of fresh dates
Tuscanini Olive Oil for the bottom of the pot
pomegranate seeds, for garnish
1/4 cup Tuscanini Olive Oil
1/4 cup Heaven & Earth Date Syrup
1/2 teaspoon Pereg Turmeric
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon Gefen Cinnamon
1 teaspoon salt
2 cups water
Peel, wash, and cut your vegetables.
In a round pot (keep in mind when selecting a size that the vegetables will shrink a lot), drizzle some olive oil. Place your vegetables side by side. Spiral the long beans and place in the center. Top with the strand of dates. Cook on a low flame to release water.
In the meantime, prepare your sauce. Combine all the ingredients and mix. Pour directly over your brachot and continue to cook covered on a low flame for about 30 minutes. Optionally, place the pot in a 350-degree-Fahrenheit oven for 15 minutes to brown the top. Drizzle some more date syrup on top and sprinkle pomegranate seeds. Best served fresh. I wouldn’t recommend freezing.
Sponsored by Heaven and Earth
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