How to Make Vegetable Tzimmes

Redolent of cinnamon and ginger, this is the simplest version of a traditional vegetable stew that can be served on Rosh Hashana as well as Passover. The recipe serves six.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 tsp. salt
• 1 tbsp. vegetable oils
• 1/2 tsp. ground cinnamon
• 1/4 c. raisins
• 1 c. orange juice
• 1 tbsp. minced ginger roots
• 2 lbs. carrots
• black pepper to taste
• Black Pepper To Taste
• 1 tbsp. vegetable oils
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 c. raisins
• 1 c. orange juice
• 2 lbs. carrots
• 1 tbsp. minced ginger roots

1. Peel and trim the carrots. Slice them into thin disks.

2. In a large skillet, heat to a simmer the orange juice, vegetable oil, ginger root, cinnamon, salt and pepper to taste.

3. Stir in the carrots. Allow the liquid to return to a simmer.

4. Cover and cook for 15 minutes.

5. Add the raisins and cook 10 to 15 minutes more.

6. The tzimmes is done when the carrots are soft, but not mushy.

7. If you are not eating the tzimmes immediately, let it cool to room temperature. Then, transfer the carrots with their juices to a container with a tightly fitting lid.

8. Refrigerate until needed. Serve hot or cold.

Tips & Warnings

• This recipe is kosher for Passover if you want to have it then.