Photo: Adam Schweigert/WFIU
This dish couldn't be easier. Cook the ingredients until the water evaporates and the carrots are tender and glazed.
This dish of carrots and other root vegetables and dried fruits stewed in honey is traditionally served during Rosh Hashanah.
It’s also a great dish to make this time of year, right before your garden starts to take off. Pick up some root vegetables and give it a shot.
If you don’t have lemon confit in your kitchen already, consider making your own.
Carrot, Apple And Sweet Potato Tzimmes
Ingredients
- 3 large carrots
- 4 sweet potatoes, peeled and sliced
- 1/2 cup brown sugar, packed
- salt, to taste
- pepper, to taste
- 2 teaspoons Sweet Seasons
- 2 tablespoons Lemon Confit
- 3 tablespoons margarine
- 3 tart apples, peeled and sliced
- 1 cup water
Cooking Directions
- Combine ingredients and add a cup of water.
- Cook, stirring, until water evaporates and carrots are tender and glazed.
This recipe uses the Sweet Seasons Spice Blend.
