My grandma's Russian Jewish carrot tzimmes

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A white oval plate filled with cooked sausages, sliced carrots, potatoes, and prunes. The plate is placed on a marble surface, with yellow and grey cloth napkins next to it. A silver spoon rests in the dish.

My grandma's Russian Jewish carrot tzimmes

This Russian Jewish carrot tzimmes is made with carrots, prunes, apricots, orange juice and honey, just in time for Rosh Hashana or Passover!

Course Side Dish

Cuisine Jewish

Keyword carrot tzimmes

Prep Time 20

Cook Time 1 20

Resting time 10

Total Time 1 50

Servings servings

Calories 386kcal

Author Ksenia Prints

Equipment

Ingredients

2 pounds carrots peeled and cut into 2-inch pieces
7 ounces pitted prunes
7 ounces dried apricots
Zest of 2 oranges in strips
Juice of 2 oranges
3 ounces honey
¼ cup brown sugar
3 tablespoons unsalted butter
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
Salt to taste

Instructions

Preheat oven to 350°F.
Blanch carrots in boiling salted water for 5 minutes. Drain.
In a large ovenproof dish, combine carrots, prunes, apricots, and orange zest.
Add the orange juice, honey, brown sugar, melted butter, cinnamon, ginger, and cardamom.
Pour mixture over carrot mixture. Toss to coat.
Cover dish with foil and bake for 30 minutes.
Remove foil, stir, and continue baking uncovered for 30-40 minutes until carrots are tender and the sauce has thickened has reduced to a glaze.
Season with salt to taste.
Let rest for 10 minutes before serving on a platter.

Video

Notes

Optional: Finish with a sprinkle of fresh thyme or toasted sliced almonds.

Nutrition