Rosh Hashanah Crossover Tzimmes
- brkt-ברקט
- Aug 14, 2020
- 2 min read
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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