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Rosh Hashanah: Root Vegetable Tsimmes

Source of Recipe

"Adventures in Jewish Cooking"


List of Ingredients



2 tablespoons margarine

1 medium onion, chopped

1 pound sweet potatoes (orange Louisiana yams), peeled and cut in 3/4-inch dice

4 medium carrots, sliced into 1/2-inch rounds

2 medium parsnips, sliced into 1/2-inch-thick rounds

3/4 cup dried apricots, cut in 1/2-inch dice

3/4 cup pitted dried plums (prunes), cut in 1/2-inch dice

2 cups fresh orange juice

1/3 cup honey

Grated zest of 1/2 orange

Grated zest of 1/2 lemon

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon freshly ground black pepper




Recipe

Melt the margarine in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Stir in the sweet potatoes, carrots, parsnips, apricots, dried plums, orange juice, honey, orange and lemon zest, salt, cinnamon, nutmeg, allspice and pepper and bring to a boil.

Cover and reduce the heat to medium-low. Simmer, stirring frequently, until the vegetables are tender, about 30 minutes. If necessary, uncover and cook until the orange juice has evaporated, about 3 minutes.

Transfer to a bowl and serve immediately. (The tsimmes can be made up to 2 days ahead, cooled, covered, and refrigerated. Reheat gently before serving.)

Makes 8 cups.