If you've never tried tzimmes—an Ashkenazi Jewish stew typically made with carrots and dried fruit—it’s time to introduce this easy side dish.
Ingredients
- 3/4 c.
orange juice
- 1/2 c.
water
- 1 tbsp.
honey
- 1 tbsp.
brown sugar
-
Pinch ground cinnamon
-
Pinch kosher salt
-
Pinch freshly ground black pepper
- 1 tbsp.
butter
- 1 1/4 lb.
carrots, peeled and cut crosswise into 1/2" rounds
- 4
large dates, pitted and quartered
- 1 tbsp.
freshly chopped parsley
-
Pinch flaky sea salt
Description
- Step 1In a medium-size bowl, whisk together the orange juice, water, honey, brown sugar, cinnamon, salt, and pepper.
- Step 2In a large skillet, melt the butter over medium heat. Add the carrots and dates, and toss to coat. Increase the heat medium-high and add the orange juice mixture. Cook until the liquid is fully reduced and syrupy, about 8 minutes. Poke a carrot with a fork to make sure it’s tender all the way through. (If the carrots need more time add another ¼ cup of water and keep cooking until liquid is syrupy.)
- Step 3Once the carrots are fork-tender remove the pan from the heat, add the parsley and flaky salt, and serve hot.
