Vegetable and dried fruit tsimmes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Carrots, peeled and cut into 1\" slices |
| 2 | pounds | Sweet potatoes, peeled and cut into 1\" dice |
| ½ | cup | Pitted prunes |
| ¼ | cup | Chopped pitted dates |
| ¼ | cup | Honey |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| 1½ | teaspoon | Grated orange peel |
| 1 | cup | Orange juice |
| 1 | tablespoon | Margarine |
Directions
Source: _The Jewish-American Kitchen_ by Raymond Sokolov (KFP, Pareve) Cook the carrots and sweet potatoes in boiling water to cover for 10 minutes, until barely tender. Drain.
Preheat the oven to 350:F.
Combine the carrots and sweet potatoes with all the remaining ingredients except the butter or margarine. Turn the mixture into a shallow 3-quart baking dish. Dot the top with the margarine and bake for 30 minutes. If the top becomes too brown, cover with foil.
Posted to JEWISH-FOOD digest V97 #033 by Brian Mailman <bmailman@...> on Jan 27, 1997.
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