Soft, Sweet, Glazed Carrots for the Jewish New Year
Tzimmes is a traditional recipe for Jewish New Year – slow cooked, very sweet glazed carrots. The dish represents the wish for a sweet (honey) and prosperous (the carrot ‘coins’) new year. It is served as a side dish and sometimes is cooked with dumplings and prunes in it.
This is a beautiful and simple version!
My Aunty Myrna was the most wonderful cook, renowned for many delicious sweet and savoury dishes. One of her greatest joys was to cook for us, and ply us with copious amounts of her fabulous food. She passed away several years ago and I wish I had spent more time with her in the kitchen, learning her secrets.
This is one recipe that she shared with me, and would make for us each year on Rosh Hashanah. It has now become one of the Monday Morning Cooking Club favourites!
Aunty Myrna's Tzimmes
- 20 carrots peeled (about 3.2 Kg/7 lbs)
- 3/4 cup sugar (165 g/6 oz)
- 1 1/4 cups honey (540 g/20 oz)
- 3 lemons juiced
- 1/2 teaspoon ground cinnamon
- sea salt and freshly ground black pepper
- 100 grams butter or margarine (3 1/2 oz)
- Slice the carrots into 5 mm (1/4 inch) slices. Soak in water for a few hours or overnight if possible.
- Drain the carrots, place in a large saucepan and barely cover with water. Bring to the boil, and cook for 5 minutes.
- Add the sugar, honey, lemon juice, cinnamon, large pinch of salt and pepper and the butter. Cook, uncovered, for at least 1 - 2 hours (medium heat) until the carrots are glazed and soft, and the water is almost all gone. Once cool, refrigerate overnight or until cold.
- When ready to serve, preheat the oven to 200°C (400F). Put the carrots in an ovenproof dish, cover with foil and bake for 1 hour. Remove the foil for the last 15 minutes so they become glazed and golden.
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