Best 6 Carrot Tzimmes Recipes

CARROT TZIMMES

Steps:

• Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.

CARROT AND SWEET POTATO TZIMMES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
• Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
• Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

CARROT, APPLE, AND SWEET POTATO TZIMMES

Steps:

• In a large saucepan over high heat, combine carrots, potatoes and enough water to cover by 1 inch. Bring to a boil. Reduce heat to medium. cover and cook 15 to 20 minutes, or until vegetables are tender. Drain.
• In a 2 1/2 quart baking dish, layer carrot slices to cover bottom. Sprinkle 1/3 brown sugar, salt and pepper on top and dot with 1 tablespoon margarine. Continue layering until all ingredients are used up, sprinkling each layer and brown sugar and dotting with margarine. Pour 1 cup water over mixture.
• Cover and bake 30 minutes at 350 degree oven until apples are tender. Uncover and bake 5 more minutes until top is golden.

ROASTED CARROT AND SWEET POTATO TZIMMES

Steps:

• Preheat oven to 400 degrees. Use a vegetable peeler to peel the zest of two oranges into large strips (be sure to press down only hard enough to remove just the colored part of the skin, not the bitter white pith). Do the same with the lemon. Juice enough oranges to get 2 ½ cups juice. Cut carrots crosswise into 2-inch chunks or lengthwise into 2-inch pieces. Cut the sweet potatoes into large bite-size chunks. Cut shallots into quarters lengthwise. Snip dried fruit in half. Use a roasting pan large enough to accommodate all the vegetables in roughly a single layer (don't go crazy with this, just don't pile them too deeply). Place carrots, potatoes, shallots, dried fruit, and lemon and orange zests into pan. Toss with olive oil, salt and pepper. Pour juice over all. Roast uncovered until vegetables are tender and browned in places, and the juice is mostly absorbed, about 1 ¼ hours. Turn the vegetables once or twice during the cooking time. If you want more juice in the finished dish, add another ½-1 cup juice during last 20 minutes of cooking time. The juices should thicken slightly. This dish may be made a day ahead and reheated in a 350-degree oven.

CARROT TZIMMES

Steps:

• Slice sweet potatoes. Slice carrots. Place in a 2 quart casserole. Arrange at bottom of casserole. Arrange fruit on top and between sweet potatoes and carrots. Melt butter. Stir sugar, salt, cinnamon, orange juice and about 1/2 prune juice from can and drizzle over casserole. Bake in preheated 375 degree oven about 45 minutes. Serves about 10 to 12. Not only for the holiday dinner, but it is a nice dish anytime when you have turkey or chicken.

GOLDEN CARROT TZIMMES

Steps:

• peel and slice carrots into thick slices.
• melt margarine in a medium sautepan.
• add carrots and cook 5 minutes add water & sugar and bring to a boil.
• stir in remaining ingredients and lower the heat.
• cover and let simmer over low heat for 2 hours. check to make sure there is enough liquid - on occasion.
• remove cover at the end of 2 hours and cook for another 20 minutes. should be moist, but not soupy - serve warm/hot.