Tzimmes - A Sweet & Savory Jewish Stew

• 10 -12 large carrots, peeled and cut into large chunks
• 2 large russet potatoes or 2 large idaho potatoes, peeled and cubed
• 3 yams or 3 sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 stalks celery, in 1-inch slices
• 2 garlic cloves, crushed
• 18 large pitted prunes, cut in half
• 1/4 cup honey
• 1 1/2 apples, unpeeled and cubed
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 1/2 cups orange juice
• 1 1/2 teaspoons cinnamon

1. Place all ingredients in a pot.
2. Cover and bring to a boil.
3. Reduce heat to low and simmer for about 1 hour. Stir frequently.
4. Cook until carrots are soft but not mushy.
5. Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
6. Serve hot.

carrots, potatoes, yams, onion, stalks celery, garlic, prunes, honey, apples, salt, ground black pepper, orange juice, cinnamon

Taken from www.food.com/recipe/tzimmes-a-sweet-savory-jewish-stew-190417 (may not work)