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Fruit And Carrot Tsimmis Recipe
|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)|
Serving size: Complete recipe
Calories 3206 Calories from Fat 484
% Daily Value*
Total Fat 55 g84%
Saturated Fat 10.2 g51.2%
Trans Fat 0 g
Cholesterol 14.4 mg
Sodium 3444 mg143.5%
Total Carbohydrates 670 g223.4%
Dietary Fiber 84.2 g336.7%
Sugars 273.3 g
Protein 60 g119.3%
Vitamin A 3457% Vitamin C 882.3%
Calcium 83.6% Iron 115.7%
*Based on a 2000 Calorie diet
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.