Tzimmes

(from chabad.org)

Carrot and/or butternut Tzimmes


1 pound carrots
Butternut squash
1/2 cup pitted prunes (optional)
1 cup orange juice
1/2 cup honey
1/2 tsp salt
1/4 tsp cinnamon
2 Tbsp. butter
1 20 oz. can pineapple chunks, drained
1 11 oz. can mandarin oranges, drained

Peel carrots and cut into 1-inch slices. Peel and slice squash into 1/2 inch slices. In a 3-quart saucepan cook carrots and squash in boiling, salted water to cover, until tender but firm. Drain carrots and squash and place in 3-quart casserole with prunes. Combine gently.

Preheat oven to 350.

Mix orange juice, honey, salt and cinnamon. Pour evenly over casserole. Dot top with butter. Bake covered, for 30 minutes. Uncover, stir gently, add pineapple chunks and mandarin oranges if using, and bake another 10 minutes.

USE: 3-quart saucepan and 3-quart casserole
YIELDS: 8 servings