Vegetable - Fruit Tzimmes

Submitted by Oolala

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 6

ingredients

• 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 3 tablespoons margarine or 3 tablespoons schmaltz
• 1 cup water or 1 cup orange juice

directions

1. Preheat oven to 350 degrees F.
2. Parboil carrots and yams in lightly salted water until not quite tender.
3. Drain vegetables and prunes.
4. Layer carrots, yams, prunes, and apples in a casserole dish, sprinkling layers with sugar, salt, pepper and dot with butter, margarine, or schmaltz.
5. Pour 1 cup of water or orange juice into the casserole dish, cover and bake for 30 minutes or until apples are tender.
6. Uncover and bake for about 5 minutes or until top is lightly browned.
7. Serve hot as an accompaniment to main dish.