Apple And Carrot Tzimmes Pareve Recipes

CARROT TZIMMES

Carrot Tzimmes image

Carrots are sliced into coins and eaten as a symbol of prosperity and good luck in the Jewish New Year.

Provided by Betty Bauman

Categories Side Dish Vegetables Carrots

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
1 ½ pounds carrots, peeled and cut into 1/4-inch rounds
⅓ cup seedless golden raisins
¼ cup freshly squeezed orange juice
1 ½ tablespoons honey
1 ½ tablespoons brown sugar
kosher salt and ground black pepper to taste
2 tablespoons minced fresh parsley

Steps:

Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 27 g, Fat 2.7 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 148 mg, Sugar 19.3 g

CARROT, APPLE, AND SWEET POTATO TZIMMES

Carrot, Apple, and Sweet Potato Tzimmes image

Make and share this Carrot, Apple, and Sweet Potato Tzimmes recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 large carrots
4 sweet potatoes, peeled and sliced
1/2 cup brown sugar, packed
salt, to taste
pepper, to taste
3 tablespoons margarine
3 tart apples, peeled and sliced
1 cup water

Steps:

In a large saucepan over high heat, combine carrots, potatoes and enough water to cover by 1 inch. Bring to a boil. Reduce heat to medium. cover and cook 15 to 20 minutes, or until vegetables are tender. Drain.
In a 2 1/2 quart baking dish, layer carrot slices to cover bottom. Sprinkle 1/3 brown sugar, salt and pepper on top and dot with 1 tablespoon margarine. Continue layering until all ingredients are used up, sprinkling each layer and brown sugar and dotting with margarine. Pour 1 cup water over mixture.
Cover and bake 30 minutes at 350 degree oven until apples are tender. Uncover and bake 5 more minutes until top is golden.

APPLE AND CARROT TZIMMES (PAREVE)

Apple and Carrot Tzimmes (Pareve) image

From High Tech Jewish Cooking. Haven't tried this one yet. It's a vegetable (and fruit) side dish. I've had tzimmes with chunks but this one has shredded apples and carrots which makes it a bit different.

Provided by Oolala

Categories Apple

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 apples, quartered, cored, cut into large chunks
1 lb carrot, peeled, cut into chunks
1 tablespoon barley
3 tablespoons margarine
1/2 cup water
1 teaspoon salt
2 teaspoons honey
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Steps:

Insert shredding disc in food processor and shred apples and carrots.
Put all ingrdients into saucepan.
Cover and cook over low heat for 2 hours, or until tender. Stir occasionally, adding more water if necessary.
Serve hot.

Nutrition Facts : Calories 144.8, Fat 6.1, SaturatedFat 1.1, Sodium 508.1, Carbohydrate 23.6, Fiber 4.8, Sugar 15, Protein 1.3

CARROT AND SWEET POTATO TZIMMES

Carrot and Sweet Potato Tzimmes image

This is a favorite from my childhood - my mother would make it for festive meals.

Provided by SHEBETH

Categories Side Dish Vegetables Sweet Potatoes

Time 55m

Yield 12

Number Of Ingredients 11

Ingredients

canola oil
2 (16 ounce) packages baby carrots
2 sweet potatoes - peeled, quartered, and cut into chunks
1 cup pitted prunes
1 ¾ cups pineapple chunks, drained (juice reserved)
½ cup pineapple juice from canned pineapple
½ cup honey
1 ¼ cups orange juice
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cornstarch

Steps:

Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 46.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 183.2 mg, Sugar 31.7 g

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