December 10, 2012
Author: Ronna Dell Valle and Sharon Mason
Ingredients:
1 1/2 lb. carrots, peeled and slice thick or use bags of baby carrots
1 (24 oz.) pkg. of pitted prunes
2 yams or sweet potatoes, peeled and cut in large cubes or very thick slices
1/4 cup OJ
1 Tbsp. Parve Margarine
1 cup water
1 Tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
Preparation:
Saute carrots in margarine in covered saucepan for 15 minutes. Add everything else and bring to a boil. Place in a baking dish and bake, covered (use aluminum foil), at 350 degrees, stirring and basting with the liquid until done (carrots & yams are soft and the liquid is “syrupy” in consistency).