Tzimmes Souffle Recipes

TZIMMES

Steps:

• Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
• Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
• Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

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.

MILLIE'S TZIMMES

Steps:

• Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.

TZIMMES SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x9 inch square pan with cooking spray and set aside.
• In a large bowl, beat the egg whites until stiff.
• Using a spatula, fold in the carrots, sugar, and matzo meal.
• Fold in the egg yolks oil, lemon juice, orange juice, and pineapples with syrup.
• Pour into prepared baking dish.
• Bake for 40-45 minutes until top is golden brown.
• Scoop or spoon out of the pan to serve.

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.

TZIMMES SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Spray 9"x9" square pan with nonstick cooking spray. Set aside.
• In a small bowl, lightly beat the egg yolks. Set aside.
• In a large bowl, beat the egg whites until stiff. Using a spatula, fold in carrots, sugar, and matzo meal. fold in the egg yolks, oil, lemon juice, orange juice, and pineapple with heavy syrup.
• Pour into prepared baking dish. bake 40-45 minutes or until top is golden. Scoop or spoon out.