 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 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 just don't know how to delete it, sorry. Ingredients:
2 pounds of large carrots, peeled and cut down to 1 slices |
2 pounds sweet potatoes, peeled and cut to 1 cubes |
2 pounds white potatoes (any work fine, i use russet) peeled and cut to 1 cubes |
1 cup coarsely chopped priunes |
1/4 cup honey |
1/4 tsp nutmeg |
1/4 tsp cinnamon |
1 large lemon's rind, finely grated |
1 tbsp butter or margarine (i use butter, only) |
Directions:
1. Preheat the oven to 350
2. Cook the carrots in boiling water for 5 minutes.
3. Then add all of the potatoes to the pot and boil for an additional 5 minutes.
4. At this point the vegetables will barely seem tender - don't worry.
5. Drain the potatoes and carrots well.
6. Combine the vegetables with the other ingredients, except the butter, and also add 1 cup of water to the mex.
7. Pour all of this into an oblong 3 Qt. baking dish which is shallow.
8. dot the top with the butter.
9. Bake for 1/2 hour. If you feel it is browning cover it loosely with aluminum foil.
|
|