TooJay's Rosh Hashanah Carrot Tzimmes recipe (9/29/16)

Posted at 9:05 AM, Sep 29, 2016
and last updated 2016-09-29 12:06:04-04

Yield: 6-8 portions

4 Tablespoons Butter
½ Cup  Onions, diced
1 ½ lbs.  Carrots, peeled sliced into coins ¼”

3 Tablespoons Honey
2 teaspoons  Salt
3 Tablespoons Brown Sugar
1 teaspoon Cinnamon, ground
¼ teaspoon Nutmeg

1-40 oz. can Yams, drained, cut in half
1 small can Prunes, drained

1. Combine butter, onions and carrots in a large saucepot on a medium flame.
2. Top with honey, salt, brown sugar, cinnamon and nutmeg
3. Stir occasionally from top to bottom until well mixed.
4. Cover, bring to a boil, reduce heat to simmer until carrots are almost cooked about 25 minutes.
5. Blend in yams and prunes tossing lightly.
6. Continue to cook uncovered until most of the liquid has evaporated about 5 minutes.
7. Remove to casserole dish and hold covered in a 250 degree oven for dinner service.