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Apple Vegetable Tzimmes (pareve)

Eileen Goltz | Pareve

Ingredients

Preheat the oven to 350. Coat a 9x13 baking pan with a non-stick spray. Layer half of the potatoes in the bottom of the pan, overlapping the edges. Repeat with half of the apples then spread half of the carrots and prunes over the top. Repeat layers. In a bowl combine the orange peel, orange juice, honey, brown sugar cinnamon and ginger and mix well. Drizzle the sauce evenly over the top and then tilt the pan to make sure it covers all the layers. Cover tightly with a sheet of aluminum foil. Pierce with 8-10 one-inch slits so steam may vent. Bake for 1 to 1 1/2 hours or until dish is steamed and tender. Serves 10 to 12.


Instructions

6 cups raw sweet potatoes, peeled and sliced

6 cups sliced, unpeeled cooking apples

1 1/2 cups carrots, peeled, sliced

1 cup small, pitted prunes, cut in half

2 teaspoons grated orange peel

1/4 cup unsweetened orange juice

1/4 cup honey (optional)

2 tablespoons light brown sugar

pinch of cinnamon

pinch of ground ginger