Flaumen-Kartoffel Tzimmes (Sweet Plum-Potato Tzimmis)

[Rabbi Ribeye]

Flaumen-Kartoffel Tzimmes (Sweet Plum-Potato Tzimmis)

If you leave out the meat, this can be served with any meal, dairy or meat. Obviously, with the meat it's fleischig.

Eat in good health.

• 3 Baking potatoes, peeled and cut in large cubes or slices
  
• 3 Sweet potatoes, peeled and cut in large cubes or slices
  
• 1 lb Carrots, peeled and cut in chunks
  
• 1/2 lb Pitted prunes
  
• 1/2 lb Pitted dried apricots
  
• 1 c Raisins
  
• 1/2 lb Dried apples (optional)
  
• 3 lb Brisket or meaty short ribs (optional)
  
• 4 Garlic cloves, minced
  
• 2 tsp Salt
  
• 1/2 c Honey
  
• 2 tsp Vanilla extract, mixed with the honey
  
• 1/2 c Dark brown sugar (or more)
  

Preheat the oven to 350 degrees F/175 degrees C.

Combine all ingredients and mix thoroughly. Work quickly so the potatoes do not oxidize.

Pour into a deep, disposable roasting pan. Cover tightly and bake 2 to 3 hours. If it appears to be drying out too much (unlikely, but you never know), add a little boiling water. It is just about impossible to overcook this.

Serve from a deep bowl. Do not worry if everything seems to be blending; that is why it is called a "tzimmis." Usually tastes even better when cooked a day ahead and reheated.

Keywords: Kosher, Easy, The Daily Gullet, Passover

( RG928 )