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Julia's Carrot Tzimmes

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A wonderful dish from the Jewish tradition that works beautifully as a side dish for roast chicken, lamb or turkey.

  • 1 cup chicken stock
  • 1/3 cup freshly squeezed orange juice
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp dark brown sugar
  • 3 Tbsp honey
  • 1/2 tsp cinnamon
  • Dash nutmeg
  • 1/4 tps ground ginger
  • 2 Tbsp butter
  • 5 carrots, peeled, cut diagonally into 1 inch slices
  • 3 sweet potatoes, peeled, cut into 1 inch slices
  • 1/2 pound pitted prunes

Preheat oven to 375˚ F.

Lightly grease an 8 x 11 inch shallow baking dish. In a saucepan combine chicken stock, orange and lemon juices, sugar, honey, cinnamon, nutmeg, ginger and butter. Bring to a boil, reduce heat and simmer for 2 to 3 minutes.

Arrange carrots, sweet potatoes and prunes in the baking dish. pour the hot stock mixture over them, turning them once in the mixture. Cover and bake 1 hour or until vegetables and prunes are tender. Uncover and baste frequently until carrots and sweet potatoes are golden brown on top.

Serves 4 to 6

 

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Preheat oven to 375˚ F.

Lightly grease an 8 x 11 inch shallow baking dish. In a saucepan combine chicken stock, orange and lemon juices, sugar, honey, cinnamon, nutmeg, ginger and butter. Bring to a boil, reduce heat and simmer for 2 to 3 minutes.

Arrange carrots, sweet potatoes and prunes in the baking dish. pour the hot stock mixture over them, turning them once in the mixture. Cover and bake 1 hour or until vegetables and prunes are tender. Uncover and baste frequently until carrots and sweet potatoes are golden brown on top.

Serves 4 to 6

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive