How do you make tzimmes

Rating: 5 stars. I added a little Grand Marnier Read More. All Reviews for Carrot Tzimmes. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe.

Add Photo. What did you think about this recipe? Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile.

Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Prep: 30 mins. Cook: 2 hrs. It is served as a side dish and sometimes is cooked with dumplings and prunes in it. 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 Votes: 3 Rating: 4. Print Recipe Start this recipe days ahead. Don't worry, it's not complicated, it just needs time to sit. 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. 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. Check out our complete Rosh Hashanah Menu Guid e. And you can buy the book right here. I love your recipes, but could I please complain about my pet peeve?

This recipe amps the flavors by adding raisins and cinnamon, but they can be omitted if they don't suit your families taste. Shana Tovah! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Butter will give the richest taste, but if you observe Jewish dietary laws and want to serve this at a meat meal, or have a child allergic to dairy, olive oil works fine. Add honey, cinnamon, orange juice and stir to combine. Remove cover and add raisins.