Fruit And Carrot Tsimmis
|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)|
|Ground cloves||1⁄2 Teaspoon|
|Potato starch||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
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.