Author Notes: I love to make traditional Jewish tzimmes with carrots, onions, dried fruit, and brisket. Sometimes I make a similar vegetarian version. This unique tzimmes dish was originally created by my daughter, Rebecca on a family weekend at the Oregon Coast. She added pepper jelly to the sauce which gave it a great kick. For thisTwin Cities version I have adapted her recipe which used some seasonal ingredients like spring onions and green garlic, as well as a grapefruit syrup, using my readily available ingredients. She used no dried fruit, just fresh apples.
She used a peach pepper jelly, but I used a favorite green pepper jelly. Because of the kick, I added a dollop of crème fraiche at the end, and liked the tangy creaminess it added. This is NOT your grandmothers Tzimmes, but it is very tasty!
- 3 large carrots, scrubbed and cut in 1/2 inch chunks
- 1 yam or sweet potato, scrubbed (and peeled if desired) and cut into 1/2 inch chunks
- 1 large leek, cleaned, white and light green part only, cut into 1/2 inch chunks
- 6 scallions, cleaned and trimmed, cut into 1/2 inch pieces, white and green parts
- 2 large apples, cored and cut into chunks
- 1 stick unsalted butter
- 1 orange, zest and juice
- 1 lemon, zest and juice
- 3 tablespoons Maple syrup, amber
- 3-4 tablespoons your favorite peppr jelly
- 1/2 teaspoon sea salt
- 1/3 cup creme fraiche (optional)
- Mix vegetables and apple chunks in a greased casserole dish.
- Mix until smooth and blended in a saucepan over low heat: butter, maple syrup, orange and lemon zest, orange and lemon juice and pepper jelly.
- Pour the sauce over the vegetables, mix together to distribute evenly, sprinkle with salt.
- Bake at 400 degrees. For 1 hour and 15-20 minutes, until vegetable are very tender and the sauce has browned. Toss to redistribute the sauce a few times during baking.
- Top with crème fraiche if desired and serve!
- This recipe was entered in the contest for Your Best Carrot Recipe