Tsimmes

December 10, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

Ingredients:

1 1/2 lb. carrots, peeled and slice thick or use bags of baby carrots

1 (24 oz.) pkg. of pitted prunes

2 yams or sweet potatoes, peeled and cut in large cubes or very thick slices

1/4 cup OJ

1 Tbsp. Parve Margarine

1 cup water

1 Tbsp. brown sugar

1/2 tsp. cinnamon

1/4 tsp. cloves

Preparation:

Saute carrots in margarine in covered saucepan for 15 minutes. Add everything else and bring to a boil. Place in a baking dish and bake, covered (use aluminum foil), at 350 degrees, stirring and basting with the liquid until done (carrots & yams are soft and the liquid is “syrupy” in consistency).