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Tzimmes is one of the dishes served on Sabbath and festivals, especially Rosh Hashanah and Succoth. This savoury-sweet fruit and vegetable stew has rich, melting flavours, and is best made a day in advance, to allow the flavours to mellow.
Ingredients
1 large onion, finely chopped 2 tbsp margarine (or shmaltz, chicken fat, for a meat meal) 500g/1lb 2oz carrots, sliced like coins 500g/1lb 2oz sweet potatoes, cut into small pieces 125g/4oz pitted prunes 125g/4oz chopped apricots (the better the quality of the dried fruit, the better the tzimmes) 3 tbsp runny honey 1 orange, zest only 1 lemon, zest only 2 oranges and 2 lemons, juice only (to make about 250ml/9fl oz juice) ½ tsp ground cinnamon a little grated nutmeg salt and white pepper
Method
1. Sauté the onion in the margarine or schmaltz in a large pot over a medium heat until tender. 2. Add the carrots, sweet potatoes, prunes, apricots, honey, zest, juice, spices and seasoning. Bring to the boil, then reduce the heat to a simmer. Give the pot a good stir, then cover and simmer for about 45 minutes until the carrots and sweet potatoes are tender. 3. Stir occasionally. Taste and adjust the seasonings if necessary - it needs to be sweet, but not sickly-sweet.
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Nutmeg
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