4 cup apricot nectar
1 cup chicken broth
6 tbsp pareve margarine
1/2 cup chopped dried apricots
2 tbsp brown sugar
1/4 cup honey
1 1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 tsp ground pepper
5 lb sweet potatoes, peeled and sliced 1/4 thi
4 large carrots, pared and sliced
1/4 cup pitted prunes
Directions
Preheat oven to 400 degrees F. Generously grease a 13-by-9-inch
baking dish. Combine nectar, broth, margarine, apricots, brown
sugar, honey, salt, cinnamon and pepper into a large saucepan and
heat until margarine melts. Add sweet potatoes and carrots; bring to
a boil. Cover, cook until potatoes begin to soften, about 15 minutes.
Using slotted spoon, transfer potatoes and carrots to prepared dish.
Add prunes. Pour juices from pot over, press firmly to compact. Cover
with heavy foil. Bake 30 minutes. Uncover and bake until potatoes are
tender and beginning to brown on top, about 55 minutes. Let stand 15
minutes.
Nutritional info per serving: 358 cal; 5g pro, 74g carb, 6g fat
(15%), 7.6g fiber, .1mg chol, 431mg sod Exchanges: .5 veg, 1.2 fruit,
3.3 bread, .1 meat, 1.3 fat
Source: Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford
Servings: 12 servings
Apricot-Sweet Potato Tsimmes Recipe brought to you by Recipe Ideas
Categories: Fruit; Potato; Vegetable
The History of Recipes
Written recipes as a concept can be found way back into ancient history, certainly as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, early cookbooks were just simple pictorial recipes for meal preparation.
During the time of the Romans a man called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main meal and dessert, something we still use today. This early Roman chef tells us how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Over the next few hundred years, the rich families of Europe competed to lay on the most exotic banquets, and because of this cooks and their recipes were at a premium. Even so, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cookery books are starting to become popular mostly due to increased literacy, increased leisure time and being a little richer. |
We hope you enjoy this Apricot Sweet Potato Tsimmes recipe.
