Honeyed Carrots with Currants and Saffron
© Lucy Schaeffer

Honeyed Carrots with Currants and Saffron

  • ACTIVE: 15 MIN
  • SERVINGS: 10

A casserole of meat, vegetables and fruit, tzimmes is often flavored with honey and cinnamon and cooked very slowly. Here, sliced carrots are quickly simmered with fresh orange juice, honey, ginger and a pinch of saffron, then simmered with dried currants before serving.

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  1. 1/4 cup canola oil
  2. 3 1/2 pounds carrots, sliced on the diagonal 1/3 inch thick
  3. 2 teaspoons finely julienned fresh ginger
  4. 1 teaspoon ground turmeric
  5. Pinch of saffron threads, crumbled
  6. 1/2 cup fresh orange juice
  7. 3 tablespoons honey
  8. 1 cup chicken stock or low-sodium broth
  9. 1/4 cup dried currants
  10. Salt and freshly ground black pepper
  1. In a large saucepan, heat the canola oil. Add the sliced carrots and cook over moderately high heat, stirring occasionally, until heated through, about 5 minutes. Add the fresh ginger, turmeric and saffron and cook, stirring, until fragrant, about 3 minutes. Add the orange juice and honey and cook until the juice is reduced to a glaze, about 8 minutes. Add the stock and currants, season with salt and black pepper and cook over moderate heat, stirring occasionally, until the carrots are tender and the liquid is thickened, about 10 minutes. Transfer to a bowl and serve hot or at room temperature.
Make Ahead
The carrot tzimmes can be refrigerated for up to 1 day.