Roasted Carrot And Sweet Potato Tzimmes Recipes

CARROT AND SWEET POTATO TZIMMES

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.

CARROT, APPLE, AND SWEET POTATO TZIMMES

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.

TZIMMES

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
• Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
• Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

TZIMMES

Steps:

• 1. First and foremost put on your "Just A Pinch Apron" and a huge smile! Spray a 3 quart casserole dish with vegetable cooking spray. This will help with the clean-up. PLEASE TAKE THE TIME TO READ ALL OF THE INSTRUCTIONS BEFORE YOU START.
• 2. SWEET POTATOES: Wash sweet potatoes and place in a large soup kettle and cover with water. Bring to a boil. Cook until sweet potatoes are firm but tender NOT mushy. Remove hot water from kettle and put in cold water.
• 3. PEELING SWEET POTATOES: Let sweet potatoes cool in water until you can handle them. Take one sweet potato at a time and make a slice down the length of the sweet potato. Then with your hands remove the skin. Do this for each sweet potato. Once the skin is removed cut the sweet potatoes into 1/2 inch cubes and place back into the large soup kettle.
• 4. BABY CARROTS: Wash baby carrots and cut into halves. Place the carrots in a saucepan and cover with water, bring to a boil. Cook until tender but firm.
• 5. Drain carrots and add them to the soup kettle with the sweet potatoes.
• 6. PRUNES/PLUMS AND RAISINS: Cut prunes or plums (whichever you desire) in half and add them to the soup kettle. Then add the golden raisins to the soup kettle. Now very gently mix all the ingredients in the soup kettle together. I actually like to wash my hands and toss with my hands. Then place all ingredients in the soup kettle into a 3 quart sprayed casserole dish. Preheat oven to 350 degrees.
• 7. JUICES AND OTHER INGREDIENTS: In a medium size bowl, mix (juice ONLY) orange juice, pineapple juice, mandarin orange juice, brown sugar, salt, nutmeg, and cinnamon. Then pour this mixture evenly over the ingredients in the 3-quart casserole dish.
• 8. Slice butter into pats and place them evenly over the 3 quart casserole dish. I usually place the pats 3 rows down and 4-5 rows across.
• 9. Place a cover over the 3 quart casserole dish. If you don't have a cover use aluminum foil. Bake for 30 minutes.
• 10. PINEAPPLE, MANDARIN ORANGES & APRICOTS: Uncover the casserole dish. Place in a mixing bowl the pineapple chunks and mandarin oranges. Cut the apricot half and into half again and add to mixing bowl. Gently mix all the fruit together and then put into 3-quart casserole dish. Mix everything in the 3-quart casserole dish making sure you include the juice in the mixing.
• 11. Bake for 10 minutes UNCOVERED. Remove casserole dish from oven and serve hot as a side dish or dessert.