Potato Tzimmes (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 pounds of large carrots, peeled and cut down to 1” slices 2 pounds sweet potatoes, peeled and cut to 1” cubes 2 pounds white potatoes (any work fine, I use russet) peeled and cut to 1” cubes 5 cups water 1 cup coarsely chopped prunes 1/4 cup honey 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1 large lemon’s rind, finely grated 1 cup water 1 tablespoon butter or margarine

Instructions

Preheat the oven to 350. Cook the carrots in boiling water for 5 minutes.
Then add all of the potatoes to the pot and boil for an additional 5 minutes.
At this point the vegetables will barely seem tender - don’t worry. Drain the potatoes and carrots well. Add the prunes, honey, nutmeg, cinnamon, lemon rind and 1 cup of water to the mix. Pour the mixture this into a greased 3 Qt. baking dish (should be shallow rather than deep). Dot the top with the butter or margarine. Bake for 1/2 hour. If you feel it is browning cover it loosely with aluminum foil. Serves 8 to 10.

Serving Size

Serves 8 to 10

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