| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
12 |
Servings |
INGREDIENTS
| 4 |
c |
Passover apricot nectar |
| 1 |
c |
Chicken broth |
| 6 |
T |
3/4 stick unsalted pareve |
|
|
margarine |
| 1/2 |
c |
Chopped dried apricots |
| 1 1/2 |
|
Teaspooins coarse kosher |
|
|
salt |
| 1/2 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground pepper |
| 5 1/2 |
lb |
Long orange-fleshed yams |
|
|
peeled sliced 1/8 inch |
|
|
thick lengthwise |
INSTRUCTIONS
Source: Epicurious - Bon Appetite This not-too-sweet potato dish is
reminiscent of tzimmes, a traditional sweet potato, carrot and short
rib stew. Using a four-millimeter slicing>blade in processor, makes
preparation a snap.> Position rack in center of oven and preheat to
400 degrees F. Generously grease a 13 x 9 x 2-inch glass baking dish.
Stir nectar, broth, 6 Tablespoons margarine, apricots, salt, cinnamon
and>pepper in heavy large pot over high heat until margarine melts.
Add yams; bring to a boil. Cover, cook until yams begin to soften -
about 15 minutes>-- stir often. Using slotted spoon, transfer yams to
prepared dish. Pour juices from pot>over; press firmly to compact.
Cover dish with heavy foil. Bake 30>minutes. Uncovered and bake yams
until tender and beginning to brown on top, about 55 minutes. Let
stand 15 minutes.> (Bon Appetite - April 1993) Posted to JEWISH-FOOD
digest V97 #034 by alotzkar@direct.ca (Al) on Jan 28, 1997.
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