Title: Carrot Tzimmes
Categories: Vegetable
Yield: 10 Servings
| 12 | | Large carrots,peeled,chunked |
| 2 | | Medium,russet or idaho potat |
| 1 | | Peeled and cubed |
| 3 | | Yams or sweet potatoes |
| 1 | | Peeled and cubed |
| 1 | | Medium onion,diced |
| 10 | | Large pitted prunes halved |
| 1 | | Clove garlic,crushed |
| 1/2 | c | Brown sugar |
| 1 | ts | Salt |
| 1 | ts | Cinnamon,optional |
| 2 | c | Orange juice |
Place all the ingredients in a large saucepan and bring to a
boil.Immediately reduce the heat to a simmer and cook over low
heat,stirring often,for approximately 1 hour.If the tzimmes starts to get
dry,add 1/2 cup of water at a time.Cook until the carrots are very sofft
but not mushy.The consistency should be moist and thick......