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Rosh Hashanah Recipes



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Vegetarian Tzimmis PDF Print E-mail

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Heirloom recipe by Gloria Kobrin

Sweet Potatoes, white potatoes, carrots and prunes all baked together to make a delicious and satisfying side dish.

Ingredients

4 pounds sweet potatoes
2 pounds white potatoes
1 pound pitted prunes
1 pound baby carrots
3/4 cup dark brown sugar
juice of 2 lemons

Equipment

Large Dutch oven with cover
Oven to table serving casserole

Directions

Peel sweet and white potatoes. Cut potatoes into slices ½ inch thick. Alternate slices of sweet and white potatoes on the bottom of Dutch oven. Scatter some prunes and carrots over potatoes. Sprinkle some of the brown sugar and lemon juice over this layer. Repeat this process until all the ingredients are used.
Reheat oven to: 375 F.
Fill the Dutch oven with water until the ingredients are barely covered. Bring to a boil and simmer uncovered about 20 minutes until potatoes and carrots have softened. Place immediately into preheated oven and bake. Baste constantly until sauce has thickened and glazed the other ingredients.

Notes

Serve hot or cool.
Wrap and freeze.
Serves about 12.


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