| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 10 | Servings | |
INGREDIENTS
| 12 | Large carrots,peeled,chunked | |
| 2 | Medium,russet or idaho potat | |
| 1 | Peeled and cubed | |
| 3 | Yams or sweet potatoes | |
| 1 | Peeled and cubed | |
| 1 | Medium onion,diced | |
| 10 | Large pitted prunes halved | |
| 1 | Clove garlic,crushed | |
| 1/2 | c | Brown sugar |
| 1 | ts | Salt |
| 1 | ts | Cinnamon,optional |
| 2 | c | Orange juice |
INSTRUCTIONS
Place all the ingredients in a large saucepan and bring to a boil.Immediately reduce the heat to a simmer and cook over low heat,stirring often,for approximately 1 hour.If the tzimmes starts to get dry,add 1/2 cup of water at a time.Cook until the carrots are very sofft but not mushy.The consistency should be moist and thick...... From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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