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Sweet Potato &
Carrot Tzimmes |
Ingredients:
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1 pound
carrots
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6 sweet potatoes
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1/2 cup pitted prunes (optional)
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1 cup orange juice
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1/2 cup honey or brown sugar
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1/2 tsp salt
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1/4 tsp cinnamon
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2 Tbsp. margarine
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1 20 oz. can pineapple chunks, drained
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1 11 oz. can mandarin oranges, drained
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Peel carrots
and cut into 1-inch slices. Peel and slice
sweet potatoes into 1/2 inch slices. In a
3-quart saucepan cook carrots and sweet
potatoes in boiling, salted water to cover,
until tender but firm. Drain carrots and
sweet potatoes and place in 3-quart
casserole with prunes. Combine gently.
Preheat oven to 350.
Mix orange juice, honey, salt and cinnamon.
Pour evenly over casserole. Dot top with
margarine. Bake covered, for 30 minutes.
Uncover, stir gently, add pineapple chunks
and mandarin oranges and bake another 10
minutes.
Variation: cook ingredients listed, in pot,
using juice from pineapple and mandarin
oranges in place of water.
USE: 3-quart saucepan and 3-quart casserole
YIELDS: 8 servings
From Spice and Spirit, The Complete Kosher
Jewish Cookbook, published by Lubavitch
Women's Cookbook Publications |
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Side
Dish
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Rosh Hashanah |
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Cooking Tips:
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