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By Mirj on March 5, 2007
"This is a Faye Levy recipe for the local weekend paper. Tzimmes can be made with meat or without. We usually have it without, as a side dish, but with meat it makes a great main course, very seasonal with the leaves turning color in the fall. This is not only perfect for Rosh Hashana, it's also great on Passover, and even for Thanksgiving."
Ingredients: salt & freshly ground black pepper, honey...
Prep Time: 20 mins
Total Time: 3 hrs 20 mins