Yesterday, in the Passover Seder 2012 recap, I promised to post a recipe from Ruth (Eric’s mom) for Passover today. This dish is called tzimmes and it’s a traditional Jewish dish often eaten at Passover and Rosh Hashanah. It is usually composed of root vegetables and dried fruit with orange juice and spices. This version is entirely vegan and gluten-free and is a lovely complement to a meal of more savory items. This would also be a great dish to serve instead of yams at Thanksgiving or any harvest feast. Easy to cook ahead and be ready whenever it is time for the meal. Thanks, Ruth, for sharing this delicious recipe with us!
The Recipe
12 carrots chunked
2-3 Russet potatoes chunked
3 yams chunked
½ cup maple syrup
1 large clove garlic finely diced
1 large chopped onion
Olive oil
20 prunes (pitted)
2 cups orange juice (have some extra handy as needed)
1 -1/2 Tbs. cinnamon (to taste)
Salt & pepper (to taste)
Place onions and garlic with olive oil in heavy pot on stove, sauté until onions are soft and yellow. Add remaining ingredients, bring to boil. Cover with lid. Simmer for 1 hour then place in 325 degree oven for 2 hours covered. Stir from time to time when on stove top and in oven. Check to make sure there is liquid as cooking. Add additional orange juice as needed.
Enjoy!
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