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!
—JoanG
Continue After Advertisement
Ingredients
-
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)
Directions
-
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!
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.
See what other Food52ers are saying.