Serves 10 to 12

1 tablespoon sunflower or safflower oil

1 medium onion, cut into 1-inch (2.5-cm) pieces

2 cloves garlic, chopped

2 pounds (1 kg) sweet potatoes, peeled and cut into 1-inch (2.5-cm) cubes

4 carrots, peeled and cut into 1-inch (2.5-cm) chunks

1 cup (200g) dried apricots

1/2 teaspoon orange zest (from 1 orange)

1 cinnamon stick

2 cups (480ml) water

Salt and black pepper to taste

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook them for 3 to 5 minutes, or until translucent and just starting to color. Add the garlic and cook for another 2 minutes.

2. Add the sweet potatoes, carrots, apricots, orange zest, cinnamon stick and water, and bring to a boil. Stir the mixture, cover it, and cook for 20 to 25 minutes, or until the carrots and sweet potatoes are soft. Let the mixture cool for 10 minutes, covered.

3. Remove the cinnamon stick and use an immersion blender to puree the mixture until it is smooth, or transfer it to a food processor. Taste the tzimmis and add salt and pepper if desired.

Art courtesy "The Healthy Jewish Kitchen, Paula Shoyer" (Sterling Square Publishers, 2017). Bill Milne, principal photographer.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)