The fourth 'tacular, held in February 2010 (in case two nights of Passover in March aren't enough) was Jewtacular! The plethora of Jewish foods included matzoh ball soup, latkes, tzimmes, knishes, several kugels, honey cake and blintzes. Oy gevalt!
In case anyone ever wants to eat a carrot again, here is my recipe for tzimmes:
1 large onion, finely chopped 2 tbsp vegetable oil 750g/1.5lb carrots, sliced like coins 250g/0.5lb sweet potatoes, cut into small pieces 125g/4oz pitted prunes + 125g/4oz chopped apricots (I sometimes use raisins and/or dried cherries) 3 tbsp runny honey 1 orange, zest only 1 lemon, zest only 2 oranges and 2 lemons, juice only (to make about 250ml/9fl oz juice) ½ tsp ground cinnamon a little grated nutmeg salt and white pepper
2. Add the carrots, sweet potatoes, prunes, apricots, honey, zest, juice, spices and seasoning. Bring to the boil, then reduce the heat to a simmer. Give the pot a good stir, then cover and simmer for about 45 minutes until the carrots and sweet potatoes are tender.
3. Stir occasionally. Taste and adjust the seasonings if necessary - it needs to be sweet, but not sickly-sweet.
TZIMMES
ReplyDeleteIn case anyone ever wants to eat a carrot again, here is my recipe for tzimmes:
1 large onion, finely chopped
2 tbsp vegetable oil
750g/1.5lb carrots, sliced like coins
250g/0.5lb sweet potatoes, cut into small pieces
125g/4oz pitted prunes + 125g/4oz chopped apricots (I sometimes use raisins and/or dried cherries)
3 tbsp runny honey
1 orange, zest only
1 lemon, zest only
2 oranges and 2 lemons, juice only (to make about 250ml/9fl oz juice)
½ tsp ground cinnamon
a little grated nutmeg
salt and white pepper
Directions:
1. Sauté the onion in the oil in a large pot over a medium heat until tender.
2. Add the carrots, sweet potatoes, prunes, apricots, honey, zest, juice, spices and seasoning. Bring to the boil, then reduce the heat to a simmer. Give the pot a good stir, then cover and simmer for about 45 minutes until the carrots and sweet potatoes are tender.
3. Stir occasionally. Taste and adjust the seasonings if necessary - it needs to be sweet, but not sickly-sweet.