1 large carrot, grated
1/2 large turnip, peeled and grated
1 large potato, peeled and grated
1 medium sweet potato, peeled and grated
1/2 small onion, grated
2 large eggs, slightly beaten
2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
POMEGRANATE SAUCE
3/4 cup fresh Pomegranate juice
2 teaspoon butter or margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Cornstarch to thicken
Preheat oven to 375 degrees F. In a large bowl, to the grated vegetables, add the eggs, flour and seasonings. Combine well. Turn mixture into a greased and floured cake pan and bake about 1-1/2 hours, or until patty is crusty brown. Cut into slices and serve with Pomegranate Sauce.
POMEGRANATE SAUCE
In a saucepan, cook all ingredients over high heat 3 to 5 minutes. Reduce heat and simmer about 10 minutes until sauce reduces, add cornstarch and water to thicken.