Carrot Tzimmes

Course : Vegetables
Serves: 10
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12 large carrots -- peeled, chunked
2 medium russet or idaho potatoes peeled and cubed
3 medium yams or sweet potatoes peeled and cubed
1 medium onion -- diced
10 large pitted prunes halved
1 clove garlic -- crushed
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon -- optional
2 cups orange juice

Preparation / Directions:

Place all the ingredients in a large saucepan and bring to a boil.Immediately reduce the heat to a simmer and cook over low heat,stirring often,for approximately 1 hour.If the tzimmes starts to get dry,add 1/2 cup of water at a time.Cook until the carrots are very sofft but not mushy.The consistency should be moist and thick......

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