Rating: 4 stars
3331 Ratings
  • 5 star values: 0
  • 4 star values: 3331
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,331 Ratings

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. More Healthy Vegetable Recipes

Adam Perry Lang
April 2008

Gallery

Credit: © Lucy Schaeffer

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Make Ahead

The carrot tzimmes can be refrigerated for up to 1 day.

Advertisement