| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Jewish |
Passover, Vegetables, Fat-free |
1 |
Servings |
INGREDIENTS
| 3 |
|
Very large sweet potatoes |
| 1 |
lb |
Carrots |
| 1 |
|
Medium butternut (winter) squash |
| 5 |
|
Tart Oregon prunes |
| 10 |
|
Small sweet prunes. |
| 1/2 |
c |
Orange juice |
| 1/2 |
c |
Honey |
|
|
;(we used 3/8 cup sugar) |
| 2 |
ts |
Cinnamon |
INSTRUCTIONS
Peel vegetables and cut into bite-sized pieces. Cut prunes in half. Put
all listed ingredients in a large pot, and add water to cover. Simmer for
a few hours (until veggies are all tender) or overnight (until the sweet
potato dissolves.) (I suspect this would be real good with pumpkin, though
I've never had any tzimmes made with pumpkin.)
From: buglady@access.digex.net (Aliza R. Panitz) Newsgroups:
soc.culture.jewish
Meal Mastered by Stuart Talkofsky
Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29,
1999
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