Tzimmes, which literally means a great fuss or uproar, is also a delicious dish that gives you the freedom to personalize your favorite root veggies and then cast a sweet or savory tone. This one uses a bit of honey and orange, mixed with garlic and sea salt, for a perfect balance.
Prep Time: 10 minutes Cook Time: 2 hours Makes: 4 servings
2 pounds (900 g) rainbow carrots (about 10 carrots)
1 orange, juiced
8 ounces (240 ml) Chicken Broth (here or here)
½ teaspoon onion powder
2 cloves garlic, minced
2 tablespoons (30 ml) honey
½ teaspoon sea salt
3 tablespoons (45 ml) olive oil
¼ teaspoon ground black pepper
½ cup (60 g) dried cranberries, optional
Preheat the oven to 350°F (177°C).
Clean, peel and coarsely chop the rainbow carrots. If you cannot find rainbow carrots, regular orange carrots will work too.
In a mixing bowl combine orange juice, broth, onion powder, garlic, honey, sea salt, olive oil and black pepper.
In a casserole dish, place chopped carrots on the bottom and then pour the broth mixture over the top.
If desired, you can now add in cranberries. Cover with a lid, or foil, and bake for 2 hours.
Bubbe’s tip: Don’t make a tzimmes! If you are too busy, toss the ingredients into a slow cooker and let them cook on low for about 4 hours.