This delicious, colorful, sweet, fall vegetable casserole dish is one I get requested to make at Thanksgiving!
I originally got a similar recipe from my sister, Annie who introduced me to this great dish! Then my co-worker SaraGail made this every fall for a teachers’ luncheon during Rosh Hashanah. And she served the traditional beef brisket with it. A sweet New Year, Happy Rosh Hashanah indeed! Tzimmes in Yiddish means “a big fuss”!
Traditionally, it is sweetened with honey. And carrots are a must! This is an Americanized version that we like. There are many variations with dates, figs, apricots, orange juice, to name a few! This recipe is such a tasty combination of just 2 root vegetables, prunes, and pineapple chunks covered with a sweet syrup. That’s it! You can add another vegetable of your choice, change or add a different fruit… there is plenty of syrup in this recipe.
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A sweet New Year! Happy Fall!
- Two-quart casserole dish
- aluminum foil
- 1 sweet potato large
- 5 carrots cut into 2-inch chunks
- ½ can(15 ounces) pineapple chunks drained, reserve the juice
- ½ pkg.(12 ounces) prunes pitted, (about 9 prunes)
- 1 tablespoon cornstarch
- 5 tablespoons pineapple juice
- ¾ cup brown sugar
- ⅛ teaspoon salt
- Preheat the oven to 350°.
- Cut the sweet potatoes into thick slices.
- Steam the chunks of carrots in the microwave for 6 minutes, or until they are semi-hard when you prick with a fork.
- In a 2-quart casserole dish, mix the sweet potato slices, carrots, pineapple, and prunes together. Set aside.
- In a small bowl, use a wire whisk to whisk together the cornstarch, pineapple juice, brown sugar, and salt to make a syrup.
- Use a rubber spatula to mix in the syrup with the sweet potatoes, carrots, pineapple chunks, and prunes, covering everything with the syrup.
- Cover the casserole dish with aluminum foil and seal it around the edges. Bake it at 350° for 1 hour.
- Lift the aluminum foil. Stir it. Seal the aluminum foil back on top and bake it for another ½ hour.