SC - - RE- tzimmis

[kurt radford]

How period is this dish & where does it originate from?  I am asking because
the feastocrat for our up coming event wants to serve squash (plain squash
...yuck)  with the main dish.  She is also wanting to serve rice (with cream
of mushroom soup mixed in .. uck again!) . Would rice with sauted mushrooms
be a period style way of serving?
Our feastocrat is new to this whole period cooking style & none of us want
to discourage or disappoint,  just to lead her in the proper direction would
be a blessing!!
Thanks for any ideas....    Krysta

<snip>

FRUIT AND VEGETABLE TZIMMES
2   onions
½ tsp dried coriander
3   sweet potatoes
1 tsp or more cinnamon
1 butternut squash
1/2 tsp ground cloves
1 lb  parsnips
water
2 lbs  carrots
1/2 C prunes
4 apples
1/4 C drived pears
1 C  orange juice
1/4 C drived apricots

Peel and chop vegetables and apples.
Combine orange jucie and spices.
Pour juice over vegetables in a big pot;
Add enough water to cover 1/3 to 1/2 the vegetables.
Cook on top of the stove 40 minutes; add dried fruit and cook for 20 minutes
more.
Check pot frequently, adding water as needed.
Mash slightly before serving.