"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fruit & Vegetable Tsimmis - for Pesach Recipe

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This recipe for Fruit & Vegetable Tsimmis - for Pesach, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindi Hartman (Meal Lean I Yum by Norene Gilletz)

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup pitted prunes
3/4 cup dried apricots
1/3 to 1/2 cup raisins
2 lb baby carrots
1 sweet potato, peeled and quartered and sliced
1/2 cup honey (to taste)
14 oz can pineapple chunks or tidbits, drained (reserve 1/2 cup juice)
1/2 cup orange juice
salt and pepper, to taste
2 tsp butter
1 tsp cinnamon

Directions:
Directions:
1. Soak prunes, apricots and raisins in boiling water to cover for 1/2 hour, until plump. Drain well, Meanwhile, cook carrots and sweet potato in boiling water until tender but firm, about 15 minutes. Drain well. Combine reserved pineapple juice with remaining ingredients except pineapple chunks; mix gently. Place mixture in a sprayed 3 quart oval or rectangular shaped casserole. Bake covered in a preheated 350F oven for 35 minutes. Stir in pineapple chunks and bake uncovered 15 minutes more, basting once or twice.

2. Freezes and/or reheats well.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
One of your favourite dishes for Pesach. Serves 10.

 

 

 

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