Carrot Tzimmes

 

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Serves 4 to 6

 

Usually made of carrots, Tzimmes is a sweetened vegetable dish.  The vegetables are cut into rounds to represent coins, thus encouraging a prosperous year to come.  Sweetened with honey they also symbolize a year filled with sweetness.

 

About a tablespoon of olive oil

1 large onion, diced

4 or 5 large carrots, peeled and sliced into 1/4 inch thick rounds

 

1 ½ cups orange juice

1/4 cup honey

About 12 soft prunes, pitted and quartered

1/2 cup raisins

1 teaspoon ground cinnamon, or to taste

A few grindings of nutmeg

About 1 teaspoon grated fresh ginger root, or to taste

A pinch of dry dill weed

Salt and fresh coarse ground black pepper to taste

 

About 2 tablespoons butter or margarine

1/4 cup chopped fresh parsley

 

Preheat oven to 350°.  In a large heavy skillet, heat the olive oil and gently sauté the onion over medium heat until pinkish and translucent but not yet beginning to brown.  Add the carrots and enough water to cover, bring to a boil, reduce heat to maintain a rapid simmer and continue to cook until the carrots are just tender but not mushy.  Remove from the skillet with a slotted spoon and place in a casserole dish.  Add remaining ingredients except butter and parsley and stir.  Dot the top of the dish with butter, cover with foil or a lid. Bake for about thirty minutes or until the carrots are soft and the liquid bubbling.  Remove the lid, sprinkle with the parsley and stir.  Bake uncovered for an additional five or ten minutes.  Serve hot as a side dish.

 

 

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