LSue
03-24-2001, 06:03 AM
A friend brought this dish to my seder last year and it was wonderful!
Linda
*************
* Exported from MasterCook *
Roasted Tzimmes (5 points)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes- Tzimmes Zz- Passover (Vegetables)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds peeled sweet potatoes -- 3/4" chunks
1 1/2 pounds baby Yukon Gold potatoes -- quartered
1/2 pound thin peeled parsnips -- 3/4" lengths
1/2 pound thin peeled carrots -- 3/4" lengths
2 tablespoons olive oil
1 1/2 teaspoons coarse (kosher) salt
1/2 teaspoon pepper
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup pitted prunes
1/2 cup dried apricots -- sliced in strips
2 tablespoons snipped fresh chives -- snipped
1. Preheat oven to 400 degrees F. In roasting pan, mix together sweet and regular potatoes, parsnips, carrots, oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast 45 to 55 minutes or until browned and tender, tossing mixture three times.
Meanwhile in Dutch oven, combine remaining ingredients except chives and remaining salt; simmer, covered, 5 minutes. Remove from heat; let stand, covered.
When roasted vegetables are cooked, add to Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 2 minutes or just until most of the liquid is cooked off. Season with remaining salt. Ad chives, Spoonmixture into serving bowl.
Source:
"McCall's Magazine, April 2000 p. 152- Tastes of Passover...classic
dishes to make the celebration complete"
- - - - - - - - - - - - - - - - - - -
------------------
**For all your kosher recipe needs, (we have almost 8000!!) don't forget to check out
"The Classic Jewish Recipe Archives":
jewish-food.org If you stop by, please sign our guestbook!
Linda
*************
* Exported from MasterCook *
Roasted Tzimmes (5 points)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes- Tzimmes Zz- Passover (Vegetables)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds peeled sweet potatoes -- 3/4" chunks
1 1/2 pounds baby Yukon Gold potatoes -- quartered
1/2 pound thin peeled parsnips -- 3/4" lengths
1/2 pound thin peeled carrots -- 3/4" lengths
2 tablespoons olive oil
1 1/2 teaspoons coarse (kosher) salt
1/2 teaspoon pepper
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup pitted prunes
1/2 cup dried apricots -- sliced in strips
2 tablespoons snipped fresh chives -- snipped
1. Preheat oven to 400 degrees F. In roasting pan, mix together sweet and regular potatoes, parsnips, carrots, oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast 45 to 55 minutes or until browned and tender, tossing mixture three times.
Meanwhile in Dutch oven, combine remaining ingredients except chives and remaining salt; simmer, covered, 5 minutes. Remove from heat; let stand, covered.
When roasted vegetables are cooked, add to Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 2 minutes or just until most of the liquid is cooked off. Season with remaining salt. Ad chives, Spoonmixture into serving bowl.
Source:
"McCall's Magazine, April 2000 p. 152- Tastes of Passover...classic
dishes to make the celebration complete"
- - - - - - - - - - - - - - - - - - -
------------------
**For all your kosher recipe needs, (we have almost 8000!!) don't forget to check out
"The Classic Jewish Recipe Archives":
jewish-food.org If you stop by, please sign our guestbook!