POLISH-STYLE APPLE AND CARROT TSIMMES
2 pounds carrots, peeled and cut in 1-inch rounds
6 large Granny Smith apples, cored, peeled and diced
4 tablespoons butter or margarine
1/2 teaspoon salt
4 tablespoons sugar
1 teaspoon ground cinnamon
1 cup pitted prunes
Place carrots, apples, butter, salt, sugar and cinnamon in saucepan. Cover with about 4 cups water. Bring to boil and simmer, uncovered, 15 minutes.
Add prunes and continue cooking another 5 minutes, or until carrots are tender.
Serve as is or mash slightly with potato masher. Serve as accompaniment to brisket or chicken.
Makes 8 main dish servings or 10 servings as side dish
Adapted from source: Cooking the Jewish Way, Interpress Publishers, Warsaw, 1984
2 pounds carrots, peeled and cut in 1-inch rounds
6 large Granny Smith apples, cored, peeled and diced
4 tablespoons butter or margarine
1/2 teaspoon salt
4 tablespoons sugar
1 teaspoon ground cinnamon
1 cup pitted prunes
Place carrots, apples, butter, salt, sugar and cinnamon in saucepan. Cover with about 4 cups water. Bring to boil and simmer, uncovered, 15 minutes.
Add prunes and continue cooking another 5 minutes, or until carrots are tender.
Serve as is or mash slightly with potato masher. Serve as accompaniment to brisket or chicken.
Makes 8 main dish servings or 10 servings as side dish
Adapted from source: Cooking the Jewish Way, Interpress Publishers, Warsaw, 1984
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