Sunny fruit and carrot tsimmes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Margarine |
| 12 | larges | Carrots; sliced (about 2 lb) |
| 6 | Potatoes (About 2 Lbs); Peeled + Quartered | |
| 1 | Sweet Potato; Peeled, Cut In 1 Inch Chunks | |
| 2 | cups | Chicken Stock |
| 1½ | cup | Orange juice |
| 1 | cup | Pitted prunes |
| ½ | cup | Raisins |
| ½ | cup | Dried apricots; quartered |
| 3 | tablespoons | Honey |
| 2 | teaspoons | Grated lemon rind |
| ¼ | cup | Lemon juice |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground cloves |
| 1 | tablespoon | Potato starch |
| ¼ | cup | Cold water |
Directions
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@...> on Apr 8, 1998