Golden Carrot Tzimmes Food

CARROT TZIMMES

Steps:

• Heat the butter or oil in a large shallow sauté pan over medium heat. (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.) Toss the carrot "coins" in the fat to coat them. Add honey, cinnamon, orange juice and stir to combine.
• Turn the heat down to a simmer, cover the sauté pan and cook until the carrots are tender, about five minutes. Remove cover and add raisins. Turn the heat up to medium and reduce the sauce until it is a syrupy glaze about three to five more minutes. Season well with salt and pepper. Serve immediately.

MY MAMA'S CARROT TZIMMES

Steps:

• Mix all of the ingredients in a medium saucepan and bring to a boil over high heat.
• Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes.
• Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.

ROASTED GLAZED CARROT TZIMMES

Steps:

• Heat oven to 450F/232C
• PREPARE CARROTS: If carrots are farm fresh, no need to peel them. Just give them a scrub. Otherwise, peel carrots with a vegetable peeler. Cut thicker carrots in half lengthwise so that all carrots are about the same thickness (to cook evenly).
• ROAST CARROTS: Line a small roasting pan with foil and spray with oil. Place carrots in a single layer on pan. Drizzle oil and sprinkle with salt and pepper. Toss around to coat evenly then lay out carrots so they don't overlap. Roast 15-20 minutes - turning once with a spatula halfway through - until partially (not fully) soft and starting to caramelize.
• MAKE MPALE GLAZE: While carrots are roasting, in a small sauce pan, stir all glaze/sauce ingredients together. Bring to boil, reduce to medium and cook for 5 minutes until somewhat thickened and reduced a bit.
• GLAZE CARROTS AND FINISH ROASTING: Remove carrots from oven. Pour glaze/sauce carrots and mix to coat evenly. Return to oven and roast for 10-20 more minutes until carrots are tender, but not mushy. Note 1.Transfer to platter or bowl. Garnish finished dish with chopped parsley and pistachios or other nuts. Drizzle on extra tablespoon of maple syrup if you like. Serve immediately.

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.

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.

EASY CARROT TZIMMES

Steps:

• Melt margarine in large saucepan on medium-low heat. Add carrots; cook 2 min., stirring occasionally.
• Add remaining ingredients; stir. Cover. Cook 20 min. or until carrots are crisp-tender, stirring occasionally. Uncover.
• Increase heat to medium; cook an additional 1 to 2 min. or until sauce is thickened, stirring frequently.

TZIMMES

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

TSIMIS

Steps:

• Preheat the oven to 350°F.
• In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
• Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.
• When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
• Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes. Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.

TZIMMES SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x9 inch square pan with cooking spray and set aside.
• In a large bowl, beat the egg whites until stiff.
• Using a spatula, fold in the carrots, sugar, and matzo meal.
• Fold in the egg yolks oil, lemon juice, orange juice, and pineapples with syrup.
• Pour into prepared baking dish.
• Bake for 40-45 minutes until top is golden brown.
• Scoop or spoon out of the pan to serve.

"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS

Steps:

• Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
• Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and ½ cup water in a 2-cup measuring cup, then pour half over each sheet.
• Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
• Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

EASY CARROT TZIMMES

Steps:

• In 2 1/2-quart saucepan, heat carrots and water to boiling. Reduce heat. Cover; simmer about 5 minutes or until crisp-tender. Drain. Remove carrots from saucepan; keep warm.
• In same saucepan, mix remaining ingredients. Cook over low heat about 5 minutes, stirring occasionally, until apple is tender.
• Add carrots; stir gently to coat. Cook until thoroughly heated.

APPLE AND CARROT TZIMMES (PAREVE)

Steps:

• Insert shredding disc in food processor and shred apples and carrots.
• Put all ingrdients into saucepan.
• Cover and cook over low heat for 2 hours, or until tender. Stir occasionally, adding more water if necessary.
• Serve hot.

SLOW COOKER TZIMMES

Steps:

• Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.