Carrot, Prune and Potato Tzimmes

Tzimmes is an eastern European recipe for honey baked carrots. The Yiddish word “meren” means carrots and to increase. Carrots symbolize our hope that we increase our good deeds in the coming year. Some tzimmes recipes add prunes, sweet potatoes or even meat to the sweet carrots. This is a meat recipe. You may leave the meat out for a parve version, substituting the shmaltz (yes, the chicken fat) for oil. If your menu is milchig (dairy) you may indulge in butter (forget the calories).

– 1 lb carrots
– 1 1/2 lb flanken
– 1/2 lb dry prunes
– 3 white potatoes
– 3 sweet potatoes
– 2 tsp chicken fat
– 1 medium onion
– 1 tbs salt
– 1 cup water
– 1 cup tomato juice
– 2 tsp honey
– 1/4 cup brown sugar
– 3 tsp sugar / 2 tsp water for color

Trim meat of all fat. Shred carrots and onions and sauté in chicken fat. Cut potatoes into medium-sized chunks. Put meat at bottom of pot, then arrange layers of potatoes, prunes, sweet potatoes and all other ingredients and simmer for about 1 1/2 hours.
Put 3 tsp of sugar and 2 tsp of water on high flame – get the sugar burned – themn pour 1/2 cup of cold water over the burned sugar and add the liquid to the tzimmes before putting tzimmes into moderate, 375 degrees Farenheit oven for 1 1/2 hours. And this is the final result:


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