Ingredients
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1½ pounds Carrots
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4 large Sweet Potato
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½ pound pitted Prunes
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1 cup Sugar
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¾ cup clover Honey
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3 tablespoons pareve Margarine
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3 tablespoons fresh Orange Juice
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2 teaspoons ground Cinnamon
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1 teaspoon Salt
Directions
Steps
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1
Done
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Preheat the oven to 350°F. Lightly oil a 13 × 9-inch oven-to-table baking dish. |
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2
Done
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Bring a pot of salted water to a boil. Add the carrots and cook until just tender, 5 to 7 minutes. Using a skimmer or a slotted spoon, transfer the carrots to a colander and allow to drain. Then place them in a large bowl. |
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3
Done
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Add the sweet potatoes to the boiling water and cook until tender, 7 minutes. Drain them and add them to the carrots. |
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4
Done
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Add all the remaining ingredients to the vegetables and gently fold them together. |
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5
Done
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Spoon the vegetables into the prepared baking dish, pouring any liquid over them. Cover the dish with aluminum foil and bake until the tzimmes is bubbling, 1 hour, removing the foil for the last 5 minutes. Use a baster to pour some cooking juices over the vegetables and serve hot. |
