November 06, 2013

Thanksgiving Tzimmes

1 large yam, cut into 1 inch chunks
8 carrots, cut into 1/2 inch chunks
1/2 butternut squash, cut into 1 inch chunks (about 2 cups)
18 dried apricots, halved
1/3 cup sweetened, dried cranberries
1 1/2 cup orange juice
1 1/2 tablespoons honey

Place all ingredients in a heavy bottomed pan. Bring to a boil. Stir and reduce heat. Simmer until fully cooked, about 40 minutes.

My thoughts:
What better side dish for Thanksgivukkah than tzimmes? If you are unfamiliar it is a sort of stew that can either be meaty or vegetarian but it normally contains carrots, dried fruit (most often prunes and raisins), the occasional root vegetable and honey. It is often served at Rosh Hashanah but it made a great side for Thanksgiving as well. To make it more Thanksgiving-y, I added traditional Thanksgiving flavors like cranberries, butternut squash and yams. I also substituted apricots for the prunes and I think the flavors melted together nicely. Plus it was a bright, festive orange color!

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