Tropical Tsimmis
This tasty side dish was just cooked up this week at a Rice Diet Cooking Class. Using pineapple, prunes and raisins is a wonderfully healthy way to skip the added sugar and create a tasty casserole for any holiday. The complexity of flavors will make this a staple on your holiday menu.
Ingredients:
- 1 cup apple cider or apple juice
- 1 cup water
- 3/4 cup pineapple juice (1 6 oz. can)
- 2 cups pitted prunes
- 1/2 cup raisins
- 1 pound large carrots peeled and cut into 1/2 inch rounds
- 1 pound sweet potatoes peeled and cut into 1/2 inch rounds
- 2 cups diced fresh pineapple
- 1 Tablespoon minced fresh ginger or candied ginger
- 3 strips lemon zest
- 3 Tablespoons lemon juice, fresh
- 2 sticks cinnamon
- 1/4 cup honey
Directions:
Combine the cider, water, and pineapple juice in a large, heavy saucepan and bring to a boil. Remove the pan from the heat and add the prunes and raisins. Let steep for 15 minutes. Stir in the carrots, sweet potatoes, pineapple, ginger, lemon zest and juice, cinnamon sticks, honey, brown sugar, and salt and bring to a boil over high heat. Reduce the heat to medium and simmer the tsimmis, covered, for 10 minutes.
Uncover the tsimmis and continue cooking until the carrots and sweet potatoes are tender and the pan juices have reduced to a thick, rich-flavored sauce, 10 to 20 minutes longer. Discard the cinnamon sticks. Correct the seasoning, adding lemon juice to taste. The tsimmis should be somewhat sweet (but not sugary), with just a hint of tartness. Serve hot or at room temperature. Gets better with each day.
This recipe yields 12 servings.
Each serving contains approximately: Calories: 190, Fat: 0g, Carbohydrates: 46g, Fiber: 4g, Sodium: 50mg, Protein: 2g.
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