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Rosh Hashanah Crossover Tzimmes

Rosh Hashanah (New Year) is a time for large family dinners and many, many dishes with an overload of sweetness. The challah (braided loaf) may be made with a sweeter dough or raisins may be added - or both. Apples and honey will appear in many forms and the deserts may be over the top. Tzimmes, which is a baked carrot dish that is a regular at Shabbat meals, may also be on the menu.


Tzimmes in its standard Ashkenazi form usually involves carrots and some sort of dried fruit - often prunes and/or apricots. This is wonderful if the rest of the meal isn't also sweet. So this year for Rosh Hashanah I have decided to lighten it up a bit - reduce the sugar, use fresh fruit instead of dried, and add a little Mizrachi (Eastern) zip to the flavors.

BT's Rosh Hashanah Crossover Tzimmes


Ingredients:

2.2 pounds ( 1 kilo) carrots

1 rounded tablespoon brown sugar

1 rounded tablespoon silan (date syrup)

4 plums

1/4 teaspoon harissa

2 tablespoon vegetable oil

2 level tablespoons potato flour

2 tablespoons water for paste

1/2 teaspoon kosher salt

1 lemon


Directions:

Preheat oven to 350 F. (175 C.)

Peel carrots and chop into small cubes

Remove pit from plums and slice into quarters

In a small bowl mix sugar, silan, harissa, salt and vegetable oil

In a second bowl mix potato flour with water to make milky paste

Add paste to sugar mix bowl

Stir thoroughly

Arrange carrots and fruit in a heavy gauge roaster or cocotte

Pour in sugar mix

Add water until the level rises just above the contents

Stir gently

Place in oven for 2 1/2 hours

Check occasionally

Stir gently to prevent sticking to the bottom of the roaster

If liquid is very low add a bit more water


Tzimmes should come out tender covered in a light sauce

Taste for sweetness

If too sweet add small squeeze of lemon juice

Before serving, grate zest of lemon on top of tzimmes


Enjoy! !בתיאבון






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