• Course: Side Dish
• Features: Gluten-Free, Holiday (Rosh Hashanah)

Ingredients:

• 1 pound carrots, peeled and cut into 3/4-to 1-inch pieces
• 6 medium sweet potatoes or yams, peeled and cut into 3/4- to 1-inch dice
• 1 cup freshly squeezed orange juice, plus additional as necessary
• 1/2 cup honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup pitted prunes, coarsely chopped
• About 3 tablespoons unsalted butter or margarine, cut into small pieces

Directions:

Preheat the oven to 350 degrees. Lightly grease a 3-quart casserole or baking dish, or 2 smaller baking dishes, with nonstick cooking oil spray.

Bring a large pot of lightly salted water to a boil. Add the carrots and sweet potatoes, cover, reduce the heat to medium-low. Cook about 15 minutes, until the vegetables are easily pierced with a fork.

Meanwhile, in a medium bowl, combine the orange juice, honey, salt and cinnamon. Set aside.

Drain the vegetables and transfer them to the prepared dish. Add the prunes and toss gently. Stir the orange juice mixture and drizzle it over the top. Sprinkle with the butter or margarine. (At this point, the tzimmes can be covered and refrigerated until ready to bake.) Cover with aluminum foil and bake about 20 minutes, stirring once or twice, until warmed through. If the tzimmes becomes dry, add a few tablespoons of orange juice.

Recipe Source:

Marcie Ferris adapted this recipe from one she found for Carrot Tzimmes in the "Shalom Y'all Cookbook" published in 1995 by the Congregation Mickve Israel in Savannah, Ga., which in turn credits the recipe to "Everyday and Challah Day Cooking" from the Gates of Prayer Sisterhood in Metairie, La. Mickve Israel is the oldest Jewish congregation in the South, founded in 1733 by Sephardic Jews.

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