| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 2 1/2 | c | Carrots; cut into 1" pieces |
| 2 1/2 | lb | Sweet potatoes; peeled and cut into 1" pieces (8 cups) |
| 1/2 | c | Pitted prunes (about 12) |
| 1 | c | Orange juice |
| 1/2 | c | Honey |
| 1/2 | ts | Salt (optional) |
| 1/2 | ts | Cinnamon |
| 1 | tb | Margarine or vegetable oil |
INSTRUCTIONS
Bring water and carrots to a boil in a large pot. Reduce heat, cover and boil gently for 5 minutes. Add potatoes, cover and cook 15-20 minutes longer until vegetables are tender but still firm. Drain well. Meanwhile, heat oven to 350 F. Lightly coat a shallow baking dish with vegetable cooking spray. Put vegetables and prunes in prepared dish and stir gently to mix. Mix orange juice, honey, salt and cinnamon until blended. Pour evenly over vegetables. Dot with margarine or drizzle with oil. Cover dish with foil and bake for 30 minutes. Uncover, stir gently and bake 15-20 minutes longer until vegetables are very tender. Posted to JEWISH-FOOD digest V97 #242 by Gilda Kurtzman <[email protected]> on Sep 3, 1997
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