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Tzimmes, Rosh HaShanah (P, KLP, TNT)
Source: A combination of my father's recipe and my own adjustments
Serves: 6

10 to 12 large carrots, peeled and cut into large chunks
2 large russet or Idaho potatoes, peeled and cubed
3 yams or sweet potatoes, peeled and cubed
1 medium onion, diced
2 stalks of celery, in 1" slices
2 cloves of garlic, crushed
18 large prunes, pitted, cut in half
1/4 cup honey
1-1/2 apples, unpeeled and cubed
1 tsp. salt
1 tsp. ground black pepper
2-1/2 cups orange juice
1-1/2 tsp. cinnamon

Place all ingredients in a pot.

Cover and bring to a boil. Reduce heat to low and simmer for approximately 1 hour. Stir frequently.

Cook until carrots are soft but not mushy. Tzimmes should have the consistency of a thick stew with very little liquid left in the pot. Serve hot.

Poster's Notes:
This recipe is gluten-free, like all of my recipes, and is also pareve. It is sweet and peppery and very filling, good as a side dish for meat or can be eaten like a stew.

Posted by Isaiah Benjamin

Nutritional Info Per Serving: N/A