Passover 2002: Freeing the Seder


  Tsimmes

The Chef
ANNE ROSENZWEIG of Inside

Servings
Serves eight.

Ingredients
2 tablespoons oil or chicken fat
1 large onion, peeled and diced
5 large carrots, peeled and cut into approximately 3/4-inch pieces
1 cup ginger ale
2 cups chicken stock or water
3 large sweet potatoes, peeled and cut into 3/4-inch pieces
1 cinnamon stick
Juice of 1/2 lemon
1/2 cup whole pitted prunes
1/2 cup dried apricots
Salt and freshly ground black pepper

Cooking Instructions
In a large sauté pan or pot, heat the oil or chicken fat over moderate heat. Add the onion, lower heat, and cook for 10 minutes, stirring often. Add carrots, ginger ale, and stock or water, and cook for 7 minutes. Add the remaining ingredients and cook, stirring occasionally, until carrots and sweet potatoes are tender. (More stock or water may be needed; do not let the mixture dry out.) Season well with salt and pepper. (Can be made 2 days ahead.)

 






 
 
   
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