Potato Tzimmes
From borinda 17 years ago
- 30 minutes to make
- Serves 8
This is a favorite of ours for the holiday. It is sweet, flavorful, and so easy to make. It is one of the high points of Passover for our family and friends to share. We try not to make it too often the rest of the year or it will cease being a really great treat. Read more However, everyone loves it and seems to ask for it. I do not know who posted the photo but that's not how mine looks once cooked. I just don't know how to delete it, sorry! See less
Ingredients
- 2 pounds of large carrots, peeled and cut down to 1" slices shopping list
- 2 pounds sweet potatoes, peeled and cut to 1" cubes shopping list
- 2 pounds white potatoes (any work fine, I use russet) peeled and cut to 1" cubes shopping list
- 1 cup coarsely chopped priunes shopping list
- 1/4 cup honey shopping list
- 1/4 tsp nutmeg shopping list
- 1/4 tsp cinnamon shopping list
- 1 large lemon's rind, finely grated shopping list
- 1 TBSP butter or margarine (I use butter, only) shopping list
How to make it
- Preheat the oven to 350
- Cook the carrots in boiling water for 5 minutes.
- Then add all of the potatoes to the pot and boil for an additional 5 minutes.
- At this point the vegetables will barely seem tender - don't worry.
- Drain the potatoes and carrots well.
- Combine the vegetables with the other ingredients, except the butter, and also add 1 cup of water to the mex.
- Pour all of this into an oblong 3 Qt. baking dish which is shallow.
- dot the top with the butter.
- Bake for 1/2 hour. If you feel it is browning cover it loosely with aluminum foil.
The Rating
Reviewed by 5 people-
Hey Borinda! great potato recipe but how did you become a fan of your own recipe?...I tried to do that and it said no you can't rate your own recipe. Just curious..:)
greekgirrrl
in Long Island loved it
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This was posted well before you joined gr apparently. Back then everyone rated their own recipes. FYI - I never post a recipe I've not made and been a hit with family and friends. If they LOVED it then the recipe was kept and made again... that is...more
borinda
in SoCal loved it
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This needs some salt to pull out more flavor from the white potatoes. And I'd be willing to double the butter. It is quite a large dish.
I like the flavor but I find my mind trying to grind out more additives.
See also: more
pointsevenout
in Athens loved it
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