Carrot and Sweet Potato Tzimmes

By Nava Atlas

8 servings

This Eastern European standard is a perfect symbol for the abundance of this holiday.

2 tablespoons olive oil

1 cup chopped onions

3 large carrots, sliced

3 large sweet potatoes, cooked or microwaved in their skins, then peeled and sliced

1 large apple or pear, cored and sliced

1/2 cup chopped prunes

1/4 cup chopped dried apricots or dates, or more, to taste

1/2 cup orange juice

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/3 to 1/2 cup chopped walnuts (optional)

Preheat the oven to 350 degrees.

Heat the oil in a large skillet. Sauté the onions over medium heat until they are translucent. Add the carrots and continue to sauté until onions and carrots are golden.

In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don’t worry if the potato slices break apart.

Transfer the mixture to a large, oiled, shallow baking dish (a round or oval shape is attractive). Sprinkle the walnuts over the top. Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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