Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Carrot and Sweet Potato Tsimmes
HOT LUNCH RECIPE WAGON: Carrot and Sweet Potato Tsimmes
1 small sweet potato peeled and cut into chunks
2 medium carrots, peeled and cut into chunks
1/3 cup dried fruit, such as raisins, apricots, dates, prunes, apples or a mixture
¼ cup orange juice
½ teaspoon grated orange zest
Pinch of ground cinnamon
2 teaspoons unsalted butter
- Preheat the oven to 350 degrees F. Coat an 8 inch round cake pan ( or any other baking pan that holds about the same amount ) with nonstick baking spray
- Put the carrot chunks and sweet potato into a medium saucepan and cover with water. Heat to a boil and cook for 8 minutes, or until soft , stick with a fork. Drain and rinse with cold running.
- Put the cooked sweet potato and carrots in the bowl of a food processor and add the dried fruit. Process until finely chopped. Add the orange juice, orange zest, and cinnamon and process until well blended.
- Spoon the mixture into the cake pan and smooth the top. Dot the top of the mixture with the butter. Bake for 35 minutes. Pack warm in a heated lunch tote.
COOKING AHEAD OF TIME
You can make up the casserole and refrigerate it for a day before cooking. Bake it just before mealtime, adding 5 minutes to the baking time if it’s just been taken out of the refrigerator.
STORAGE
This will keep in your refrigerator for up to 1 week.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF