| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
|
8 |
Servings |
INGREDIENTS
| 10 |
lg |
Carrots, peeled and cut into 1" slices |
| 2 |
lb |
Sweet potatoes, peeled and cut into 1" dice |
| 1/2 |
c |
Pitted prunes |
| 1/4 |
c |
Chopped pitted dates |
| 1/4 |
c |
Honey |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1 1/2 |
ts |
Grated orange peel |
| 1 |
c |
Orange juice |
| 1 |
tb |
Margarine |
INSTRUCTIONS
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@hooked.net> on Jan 27, 1997.
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