Tzimmes, the classic sweet carrot dish, started as a very meaty dish of carrots and beef cooked in goose fat. I’m trying to recreate this beauty here, hence the use of schmaltz, rendered chicken fat.
If you want to keep the dish vegetarian, it is going to be very tasty with neutral oil as well.
Classic tzimmes
Course: Vegetables, sidesCuisine: Ashkenazi, JewishDifficulty: easy4
servings25
minutesThe classic sweet carrot side dish started as a very meaty dish of carrots and beef cooked in goose fat. I’m trying to recreate this beauty here.
If you want to keep the dish vegetarian, use oil instead of the schmaltz.
You can also use date syrup (silan) instead of honey.
Schmaltz is rendered chicken fat that’s available at Kosher supermarkets, as well as at chain supermarkets, especially near Jewish communities.
INGREDIENTS
2 tablespoons schmaltz (or neutral oil)
1 lb. Peeled carrots, cut to ¼ inch rounds
½ onion, cut to 2
½ cup prunes
½ cup chicken broth (or vegan chicken-flavor broth)
1 teaspoon honey
1 cinnamon stick
1 teaspoon Kosher salt
1 teaspoon juniper berries or black pepper corns
DIRECTIONS
- Melt schmaltz in a large non-stick pan over medium-high heat. Add the rest of the ingredients and bring to boil. Cover, reduce heat to medium-low and cook for 10 minutes. Remove the lid and continue to cook for another 10 minutes, until carrots are tender and most liquid has evaporated.
- Serve hot or warm. Tzimmes keeps in the fridge up to 3 days.
