| 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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