| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Canadian |
Canadian li, Passover, Side dish, Vegetables |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine |
| 12 |
lg |
Carrots; sliced (about 2 lb) |
| 6 |
|
Potatoes (About 2 Lbs); Peeled + Quartered |
| 1 |
|
Sweet Potato; Peeled, Cut In 1 Inch Chunks |
| 2 |
c |
Chicken Stock |
| 1 1/2 |
c |
Orange juice |
| 1 |
c |
Pitted prunes |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Dried apricots; quartered |
| 3 |
tb |
Honey |
| 2 |
ts |
Grated lemon rind |
| 1/4 |
c |
Lemon juice |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground cloves |
| 1 |
tb |
Potato starch |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
In large heavy saucepan, melt margarine over medium heat. Add carrots,
white and sweet potatoes; mix to coat evenly. Pour in stock and orange
juice. Cover and bring to boil; reduce heat to medium-low, simmering until
vegetables are barely softened, 15 to
20 minutes. Add prunes, raisins, apricots, honey, lemon rind and
juice, cinnamon, salt and cloves. Cover and cook for about 20 minutes or
until dried fruit has softened. Blend starch into cold water; pour into
fruit mixture. Cook for 5 minutes until sauce thickens and glazes
vegetables, stirring carefully. Makes about 8 servings. Note: Tsimmes, a
colourful side dish of carrots, potatoes and dried fruits, provides a blend
of interesting flavours. "Much of our festive food is sweet and fruity,"
says Judy Rogers, "because it symbolizes our wishes for the year to come."
Formatted by Carole Walberg
Recipe by: Caroline Parry, Canadian Living
Posted to MC-Recipe Digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 8, 1998
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