Tzimmes
Recipe: #21758
November 15, 2015
Categories: Side Dishes, Plum/Prunes, Carrot, Jewish, Passover, Sunday Dinner, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (288.6 g)
- Calories 371
- Total Fat - 7.8 g
- Saturated Fat - 1 g
- Cholesterol - 1.9 mg
- Sodium - 523.4 mg
- Total Carbohydrate - 79.9 g
- Dietary Fiber - 6.4 g
- Sugars - 65.6 g
- Protein - 3.2 g
- Calcium - 73.3 mg
- Iron - 1.4 mg
- Vitamin C - 16.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a roasting pan, toss the carrots with the oil, salt, and pepper.
Step 2
Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
Step 3
Meanwhile, combine the honey, lemon juice, thyme, and 1/3 cup water in a large pan or skillet.
Step 4
Bring to a simmer and cook the mixture over medium-high heat for 5 minutes,
Step 5
Then remove and discard the thyme.
Step 6
Remove the pan from the heat.
Step 7
When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
Step 8
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.
Step 9
Then add the sunflower seeds and remove pan from the heat.
Step 10
Season with salt and pepper to taste.
Step 11
Garnish with the chopped parsley and chives.
Tips
No special items needed.
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