Posted by Karen on November 18, 2000 at 23:47:06:
In Reply to: ISO: Holiday Harvest Tzimmes posted by Teresa on November 18, 2000 at 18:30:48:
Carrot and Sweet Potato Tzimmes
Serves 8
An Eastern European standard, tzimmes is a roasted vegetable dish that is made a number of ways,
depending on the occasion. For Rosh Hashana, the appropriate ingredients include carrots and
sweet potatoes, with the added sweetness of fresh and dried fruits.
2 tablespoons canola oil
1 cup chopped onions
3 large carrots, sliced
3 large sweet potatoes, cooked or microwaved in their skins, then peeled and sliced
1 large apple or pear, cored and sliced
1/2 cup chopped prunes
1/4 cup chopped dried apricots
1/2 cup orange juice
1 1/2 tsp. cinnamon
1/2 tsp. each: ground ginger and salt
Preheat oven to 350 degrees.
Heat the oil in a large skillet. Sauté the onions over medium heat until they are translucent.
Add the carrots and continue to sauté until onions and carrots are golden.
In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except
walnuts. Mix thoroughly; don't worry if the potato slices break apart.
Transfer the mixture to a large, oiled, shallow baking dish (a round or oval shape is attractive).
Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty.
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Carrot Tzimmes
4 large carrots, peeled and sliced
4 sweet potatoes, peeled and sliced
1 can crushed pineapple
1 tsp. cinnamon
1/2 c. brown sugar
Cook carrots and potatoes together in water until tender. Drain and save 1/2 cup of the cooking liquid. Grease a
casserole dish and place alternate layers of carrots and potatoes and crushed pineapple. Season each layer with
brown sugar and cinnamon. Over all this pour the 1/2 cup liquid from cooked vegetables. Bake at 350 degrees
covered for about 1/2 hour. Remove cover and continue baking until top is golden brown.