Easy Carrot Tzimmes Recipes

CARROT TZIMMES

Steps:

• 1. In a medium stockpot, place carrots, sweet potato, parsnips, prunes, orange jam, chicken stock, ginger, rosemary, salt and pepper. 2. Bring to a boil, lower heat to a simmer and cook for twenty minutes, covered. 3. Serve warm. Tip: If made in advance, add extra stock for reheating. Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now

TZIMMES

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
• Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
• Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

CARROT TZIMMES

Steps:

• Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.

CARROT TZIMMES

Steps:

• Heat the butter or oil in a large shallow sauté pan over medium heat. (Butter will give the richest taste, but if you observe Jewish dietary laws and want to serve this at a meat meal, or have a child allergic to dairy, olive oil works fine.) Toss the carrot "coins" in the fat to coat them. Add honey, cinnamon, orange juice and stir to combine.
• Turn the heat down to a simmer, cover the sauté pan and cook until the carrots are tender, about five minutes. Remove cover and add raisins. Turn the heat up to medium and reduce the sauce until it is a syrupy glaze about three to five more minutes. Season well with salt and pepper. Serve immediately.

EASY CARROT TZIMMES

Steps:

• In 2 1/2-quart saucepan, heat carrots and water to boiling. Reduce heat. Cover; simmer about 5 minutes or until crisp-tender. Drain. Remove carrots from saucepan; keep warm.
• In same saucepan, mix remaining ingredients. Cook over low heat about 5 minutes, stirring occasionally, until apple is tender.
• Add carrots; stir gently to coat. Cook until thoroughly heated.

TZIMMES

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

CARROT AND SWEET POTATO TZIMMES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
• Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
• Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

MY MAMA'S CARROT TZIMMES

Steps:

• Mix all of the ingredients in a medium saucepan and bring to a boil over high heat.
• Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes.
• Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.