Tzimmes

An old world dish takes on a new taste.

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Pareve
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tzimmes, carrots

Tzimmes is a hot, sweet carrot dish often served on Rosh Hashanah, for a sweet new year.

I'm a traditionalist. If you're going to make tzimmes, I say, do it properly. This is my grandmother's recipe, which dates to her time in the town of Kharkov, Russia.

If you're looking for a healthier, vegetarian option, try this recipe here.

Ingredients



Carrots

1 lb carrots peeled and sliced into rounds
1 cup brown sugar
a squirt of honey
4-5 prunes (optional)

Kneidlach

1 lb schmaltz--unrendered/raw chicken fat (or 3 sticks margarine)
2 white onions
1 lb flour (a mixture of white flour and course semolina is optimal)
1 1/2 teaspoons salt
1/2 teaspoon course ground pepper

Optional

1 white onion
Salt and pepper
A piece brisket or flanken

Yield:

Serves 15

Categories: Side Dish, Ashkenazi, Classics, Holidays, traditional, Rosh Hashanah, Shabbat, Sukkot

Directions

Place the carrots in a bowl. Add the sugar and honey. Stir well and let sit in the refrigerator at least a few hours, preferably overnight.

Preheat the oven to 400 degrees and place the carrot-sugar mixture in a large casserole dish. Add the prunes if you're using them.

Chop the onions and place in another bowl. Chop the schmaltz and add to the onions. Add the flour salt and pepper. Start mixing with a wooden spoon and then knead with your hands until it becomes doughy. Roll the dough like a sausage and place it in the center of the casserole dish, with the carrot mixture.

If including the optional meat, rub the brisket with salt and pepper. Sautee an onion and pan-sear the brisket in the same pan. Bury the meat under the carrots, together with the kneidlach mixture.

The carrots should have released some liquid. Depending on the amount of moisture, add some water--just enough so the carrots are covered.

Cover the dish and place it in the oven. After 15 minutes, turn the temperature down to 320 degrees. Cook for about three to four hours, checking periodically to make sure the dish doesn't boil over.

Can be frozen and reheated.

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Itta Werdiger-Roth

Itta Werdiger-Roth is a personal chef who operates out of New York City. She is a carnivore with a special interest in vegetarian food and enjoys cooking with locally grown, organic, and fresh ingredients. She is originally from Melbourne, Australia, and lives in Brooklyn with her husband and two daughters.