| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
12 |
Servings |
INGREDIENTS
| 4 |
c |
Passover apricot nectar |
| 1 |
c |
Chicken broth |
| 6 |
tb |
(3/4 stick) unsalted pareve margarine |
| 1/2 |
c |
Chopped dried apricots |
| 1 1/2 |
|
Teaspooins coarse kosher salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
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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