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Makes: 10 servings adjust
Delicious and feeds a crowd. Very good left-over and even mixed into omlets and such. Part of my Rosh Hashana menu.



  • 6 Carrots, cut into circles. Use more or less as desired.
  • 2 Yams, cut into same size as carrots. Use more or less as desired.

Step 1

Put carrots and yams into a pot, cover with water, and cover with a lid. Bring to a boil. Reduce heat and cook for about 10 minutes, until soft.


  • 13 bag Dried Prune, pitted. My bag was 16 oz. Use more or less as desired.
  • handful Raisins, maybe 1/2-1 cup or so
  • 20 ounces Canned Crushed Pineapple, with liquid (use one packed in water, not syrup!)
  • 1 tablespoon Ground Ginger
  • 12 cup Orange Juice, Use more or less as desired.

Step 2

Drain the water. Put everything else in the pot. Bring to a simmer, then lower to low-medium heat for 15 minutes or until you're ready to serve.
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