Tzimmes are a sweet carrot dish designed to be served as part of a traditional Jewish Hanukkah banquet. The carrots are slowly braised in a ginger and orange liquid and finished with honey and fragrant dill.
- 4 large carrots, cut into 1.5 cm batons
- 5 cm piece ginger, grated
- 1 orange, juiced, zested
- ¼ cup dill, chopped
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place carrots, ginger, orange juice and zest in a saucepan. Add enough water to just cover and bring to the boil. Reduce heat to medium and cook for 15 minutes or until carrots are just tender and most of the liquid has evaporated.
Stir in dill, oil and honey. Season with salt and pepper, and serve immediately.
Photography by John Laurie.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.