📝 About This Recipe
A cornerstone of the Rosh Hashanah table, this vibrant stew symbolizes the hope for a sweet and fruitful new year. This Ashkenazi classic slow-simmers tender carrots with a medley of honey, cinnamon, and sun-drenched dried fruits to create a rich, jewel-toned glaze. It is a soulful dish that balances rustic simplicity with a deep, caramelized sweetness that has comforted families for generations.
🥗 Ingredients
The Produce
- 2 pounds Carrots (peeled and sliced into 1/2-inch thick coins)
- 1 large Sweet Potato (peeled and cut into 1-inch cubes)
- 1 large Granny Smith Apple (peeled, cored, and chopped)
Dried Fruits
- 1 cup Pitted Prunes (halved if very large)
- 1/2 cup Dried Apricots (sliced into strips)
- 1/4 cup Golden Raisins
The Braising Liquid
- 1 cup Orange Juice (preferably fresh squeezed)
- 1/3 cup Honey (clover or wildflower)
- 2 tablespoons Brown Sugar (packed)
- 2 tablespoons Vegetable Oil (or melted schmaltz for a traditional non-vegan version)
- 1 teaspoon Cinnamon (ground)
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 1/2 cup Water (as needed for moisture)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped for color)
- 1 teaspoon Orange Zest (from the juiced orange)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). While the oven warms, prepare your vegetables by peeling and cutting the carrots, sweet potato, and apple as specified.
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2
In a large, heavy-bottomed Dutch oven or oven-proof pot, heat the vegetable oil (or schmaltz) over medium heat.
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3
Add the sliced carrots and cubed sweet potatoes to the pot. Sauté for 5-7 minutes, stirring occasionally, until the edges just begin to soften and take on a slight golden hue.
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4
Stir in the chopped apple, prunes, dried apricots, and golden raisins. Toss well to distribute the fruit among the vegetables.
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5
In a medium bowl, whisk together the orange juice, honey, brown sugar, cinnamon, ground ginger, and kosher salt until the sugar is mostly dissolved.
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6
Pour the honey-orange mixture over the vegetables and fruit. Add the 1/2 cup of water—the liquid should come about halfway up the sides of the ingredients.
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7
Bring the liquid to a gentle simmer on the stovetop.
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8
Once simmering, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
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9
Bake for 45 minutes. Carefully remove the lid and gently stir the tzimmes to ensure everything is being coated in the developing syrup.
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10
Return the pot to the oven, uncovered this time, and bake for another 20-30 minutes. This allows the liquid to reduce into a thick, glossy glaze and the carrots to become 'tzimmes-soft' (very tender).
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11
Check the consistency; if the sauce is too thin, simmer on the stovetop for 5 minutes. If it looks too dry, add a splash of water or orange juice.
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12
Remove from the oven and let it rest for 10 minutes. The glaze will thicken further as it cools slightly.
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13
Garnish with fresh parsley and orange zest before serving warm.
💡 Chef's Tips
For the best texture, use standard carrots rather than baby carrots, as they hold their shape better during the long braise. If you prefer a more savory depth, you can add 1 pound of flanken (short ribs) to the pot at the beginning; sear them before adding the vegetables. Don't skip the salt! It is essential to cut through the heavy sugar content and bring out the earthy flavor of the carrots. Make this a day in advance; the flavors meld and deepen beautifully overnight in the refrigerator, and it reheats perfectly. Avoid over-stirring once the vegetables are tender, or the sweet potatoes will turn into a mushy puree.
🍽️ Serving Suggestions
Serve alongside a traditional Braised Brisket to soak up the savory meat juices. Pair with a side of fluffy Kasha Varnishkes (buckwheat groats with bow-tie pasta). Accompany with a glass of semi-sweet Kosher Riesling or a chilled sparkling apple cider. For a lighter meal, serve over a bed of plain couscous or quinoa to balance the sweetness. Always serve with a slice of fresh Challah bread to wipe the plate clean of the honey glaze.