Carrot Tzimmes Recipe. In Yiddish, the word tzimmes often describes a messy situation. Add sweet potatoes or dried fruit, if you like, to this flavorful mess.
Recipe courtesy of Williams-Sonoma and Adapted from Williams-Sonoma, Complete Entertaining Cookbook, by Joyce Goldstein (Time-Life Books, 1998).
- 1 cup raisins
- 3 tablespoons vegetable oil or chicken fat
- 2 onions, thinly sliced
- 24 carrots, peeled and cut into 1/4-inch-thick slices
- 6 tablespoons honey
- Grated zest of 2 lemons
- 2 to 3 cups chicken stock, or as needed
- Salt and freshly ground pepper, to taste
- 1 Put the raisins in a bowl, add hot water to cover and soak for 10 minutes. Drain, reserving the raisin water.
- 2 In a large saucepan over medium heat, warm the oil. Add the onions and cook until tender, about 5 minutes. Add the carrots, honey, lemon zest, raisin water and enough stock to cover the carrots. Bring to a boil, reduce the heat to low, cover and simmer until the carrots are tender, 10 to 15 minutes. You may need to add a bit more stock from time to time. During the last 5 minutes of cooking, add the raisins. Season with salt and pepper and transfer to a serving dish.