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Fruit And Carrot Tsimmis

Chef.at.Home's picture
Ingredients
  Margarine 1⁄4 Cup (4 tbs)
  Carrots 12 Large, sliced
  Potatoes 6 , peeled and quartered
  Sweet potato 1 , peeled and cut into 1-inch or 2.5 centimeter chunks
  Chicken stock 2 Cup (32 tbs)
  Orange juice 1 1⁄2 Cup (24 tbs)
  Pitted prunes 1 Cup (16 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Dried apricots 1⁄2 Cup (8 tbs), quartered
  Liquid honey 3 Tablespoon
  Grated lemon rind 2 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Cinnamon 2 Teaspoon
  Salt 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Potato starch 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

In large heavy saucepan, melt margarine over medium heat; stir in carrots, and white and sweet potatoes until coated.
Pour in stock and orange juice; cover and bring to boil.
Reduce heat to medium low; cook for 15 to 20 minutes or until vegetables are barely softened.
Add prunes, raisins, apricots, honey, lemon rind and juice, cinnamon, salt and cloves; cover and cook for about 20 minutes or until dried fruit has softened.
Blend potato starch into cold water; pour into vegetable mixture.
Cook, stirring gently, for about 5 minutes or until thickened and vegetables are glazed.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Ingredient: 
Carrot
Preparation Time: 
5 Minutes

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