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!
large carrots, scrubbed and cut in 1/2 inch chunks
yam or sweet potato, scrubbed (and peeled if desired) and cut into 1/2 inch chunks
large leek, cleaned, white and light green part only, cut into 1/2 inch chunks
scallions, cleaned and trimmed, cut into 1/2 inch pieces, white and green parts
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.