Tzimmes

Tzimmes
Staff Writer
The Mile End Cookbook

This is an old-timey High Holiday vegetable side dish, sweetened with honey and raisins or prunes and, sadly, often simmered to mushy blandness. To get past that problem, roast the carrots first, to brown them and coax out their natural sweetness, and then bring everything together on the stove top at the end. Sunflower seeds add a nutty note to the chewy prunes and raisins.

— Rae Bernamoff

6
Servings
549
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds carrots, peeled and cut into 1/4-inch coins
  • 2 Tablespoons canola oil
  • 1 Teaspoon kosher salt, plus more to taste
  • 1/4 Teaspoon freshly ground black pepper, plus more to taste
  • 1 Cup honey
  • Juice from 2 lemons
  • 3 sprigs thyme
  • 1 Cup quartered and pitted prunes
  • 1/2 Cup golden raisins
  • 1/2 Teaspoon ground ginger
  • 1/4 Teaspoon ground cinnamon
  • 3/4 Cups sunflower seeds, toasted
  • Chopped flat-leaf parsley, for garnish

Directions

Preheat the oven to 350 degrees.

In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40-50 minutes.

Meanwhile, combine the honey, juice from 1 ½ lemons (reserve the remaining lemon ½), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.

When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.

Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10-15 minutes. Then add the sunflower seeds and juice from the remaining ½ lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley. 

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Nutritional Facts

Total Fat
26g
37%
Sugar
23g
26%
Saturated Fat
4g
17%
Cholesterol
4mg
1%
Carbohydrate, by difference
72g
55%
Protein
14g
30%
Vitamin A, RAE
19µg
3%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
154mg
15%
Choline, total
2mg
0%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
129µg
32%
Iron, Fe
4mg
22%
Magnesium, Mg
79mg
25%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
3mg
60%
Phosphorus, P
449mg
64%
Riboflavin
2mg
100%
Selenium, Se
6µg
11%
Sodium, Na
86mg
6%
Thiamin
2mg
100%
Water
149g
6%
Zinc, Zn
4mg
50%

Tzimmes Shopping Tip

Look for yellow, red, and purple carrots for a new twist on a traditional dish.

Tzimmes Cooking Tip

Slice the carrots into disks; they're meant to resemble coins and symbolize prosperity for the new year.