Prep 15 mins
Cook 35 mins
From "A Little Jewish Cookbook" by Barbara Bloch. I've had this book a long time and this was the first tzimmes I ever made and it was well received. You can add some cinnamon if you like. I use the canned yams so no need to soften them as you do the carrots. I like the short cut! I just made this again and added dried apricots and orange zest. You can be creative with this dish.
- 3 large carrots, thickly sliced
- 3 yams or 3 sweet potatoes, peeled and thickly sliced
- 1⁄2 lb prune, pitted and soaked until softened
- 3 granny smith apples, peeled, cored and thickly sliced
- 8 tablespoons brown sugar
- salt, to taste
- fresh ground pepper, to taste
- 3 tablespoons butter or 3 tablespoons margarine or 3 tablespoons schmaltz
- 1 cup water or 1 cup orange juice
- Preheat oven to 350 degrees F.
- Parboil carrots and yams in lightly salted water until not quite tender.
- Drain vegetables and prunes.
- Layer carrots, yams, prunes, and apples in a casserole dish, sprinkling layers with sugar, salt, pepper and dot with butter, margarine, or schmaltz.
- Pour 1 cup of water or orange juice into the casserole dish, cover and bake for 30 minutes or until apples are tender.
- Uncover and bake for about 5 minutes or until top is lightly browned.
- Serve hot as an accompaniment to main dish.