Polish Apple & Carrot Tzimmes (Passover) Recipe #365139
This is an excellent recipe from Joan Nathan's classic cookbook, "Jewish Cooking in America".
by blucoat
55 min | 15 min prep
SERVES 8
- 6 carrots, peeled and sliced in 1/4-inch rounds
- 3 tart apples, like Granny Smith, peeled, cored and sliced into thick wedges
- 3/4 cup onion, peeled, sliced, then sauteed until golden
- 1/2 cup raisins
- 1/4 cup brown sugar or honey, to taste
- salt, to taste
- 1/8 teaspoon white pepper
- 1 cup orange juice
- 2 tablespoons potato starch
- 1-2 tablespoon vegetable oil
- Preheat the oven to 350 degrees and grease a 2 1/2 quart casserole.
- Place the carrots in a saucepan, add about 1/2 cup water and cook, about 5 to 8 minutes, until tender. Add apples for last 5 minutes of cooking time. Drain and turn the carrots, apples and onions into the casserole. Add the raisins, sugar or honey, salt and pepper.
- Mix the orange juice and potato starch in a small bowl until smooth. Pour over the carrot-apple mixture. Sprinkle with the oil and bake for 30 minutes or until the top is golden brown.
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5 stars