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Stovetop Tzimmes With Carrots and Raisins Recipe

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4.2 from 6 reviews

  • Author: Sara
  • Total Time: 65 minutes
  • Yield: 6 to 8 servings

Description

This stovetop tzimmes recipe combines tender carrots, sweet raisins, and warm spices simmered in a flavorful orange and honey glaze. A traditional Jewish side dish that’s naturally sweet and aromatic, perfect for holiday meals or comforting everyday dinners.

Ingredients

Vegetables and Aromatics

  • 3 tablespoons (45 ml) extra-virgin olive oil or schmaltz
  • 1 medium yellow onion (8 ounces; 227 g), diced into 1/4-inch pieces
  • 2 pounds (907 g) carrots, peeled and cut into 1/2-inch thick rounds (about 6 cups)

Spices and Flavorings

  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 1/4 cup (297 ml) freshly squeezed orange juice (from about 4 medium oranges)
  • 3 tablespoons (45 ml) honey
  • 1 teaspoon kosher salt (for table salt use half as much by volume)
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup raisins (1 1/2 ounces; 47 g)
  • 1/2 tablespoon orange zest

Finishing

  • 1 tablespoon (14 g) unsalted butter

Instructions

  1. Heat the oil and soften onions: In a large heavy-bottomed saucepot or Dutch oven, heat the olive oil or schmaltz over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and lightly golden brown, about 5 to 7 minutes.
  2. Add carrots and initial cooking: Add the carrot rounds to the pot and cook, stirring occasionally, for 3 minutes to begin softening and mixing flavors.
  3. Add spices and coat vegetables: Sprinkle in the ground cinnamon and ground cardamom, stirring well until the carrots and onions are evenly coated and the spices become fragrant, about 30 seconds.
  4. Simmer with liquids: Pour in freshly squeezed orange juice and add honey, kosher salt, and freshly ground black pepper. Stir to combine, then bring the mixture to a simmer over high heat. Once simmering, reduce the heat to low, cover the pot, and allow to simmer gently until the carrots are just tender, about 45 minutes. Adjust heat as necessary to maintain a gentle simmer throughout.
  5. Add raisins and reduce glaze: Stir in the raisins and increase the heat to high. Continue cooking, stirring occasionally, until the raisins plump, the carrots become very tender, and the liquid reduces to a shiny glaze with a thin layer left at the bottom of the pot, 2 to 5 minutes.
  6. Finish with butter and zest: Remove the pot from heat and stir in the unsalted butter and orange zest. Mix until the butter melts completely and the sauce forms a glossy glaze coating the carrots and raisins. Taste and adjust seasoning with additional salt and pepper if desired.
  7. Serve: Transfer the tzimmes to a platter and serve warm as a flavorful side dish.

Notes

  • You may substitute olive oil for the butter in the final step if avoiding dairy for religious or dietary reasons.
  • For a richer flavor, use schmaltz instead of olive oil to cook the onions.
  • This dish keeps well and may be reheated gently on the stovetop or in a microwave.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Jewish

Find it online: https://saraflavors.com/stovetop-tzimmes-with-carrots-and-raisins-recipe/