Tzimmes is a hot, sweet carrot dish often served on Rosh Hashanah, for a sweet new year.
I'm a traditionalist. If you're going to make tzimmes, I say, do it properly. But not everyone likes the idea of sugar-soaked carrots roasted slow and low in schmaltz (chicken fat), with plumped prunes and knaidlach (dumplings) stewing their flavor into the broth.
That's why I've made this vegetarian, organic tzimmes recipe. It's healthier, fresher, easier and schmaltz-free. As my grandmother says, "In Russia, we needed fat to keep warm, but there is no need for this extra fat these days..."
1 tablespoonolive oil a small bunch of scallions, a leek, or a bunch of chives 1 lbcarrots, peeled and sliced 1/4 cuphoney (or a little less of agave nectar) 1 cupapple juice or apple cider 1/4 teaspoonsalt
Choose three of the following (what suits your taste)
1cinnamon stick (discard before serving) 1/2 teaspoonground nutmeg 1 teaspoonground cumin 1/2 teaspoonfreshly grated ginger 2 teaspoonschopped fresh mint 2 or 3cloves in cheesecloth (discard before serving) 1/4 cupcoarsely chopped shelled walnuts or pistachios
Add the carrots and when browned, add everything else, including whatever spices you've chosen.
Bring to a boil in a large pot. Reduce the heat to low, cover, and simmer for 15 minutes, or until the carrots are very soft.
Remove and discard cinnamon stick and cloves before serving.
Itta Werdiger-Roth is a personal chef who operates out of New York City. She is a carnivore with a special interest in vegetarian food and enjoys cooking with locally grown, organic, and fresh ingredients. She is originally from Melbourne, Australia, and lives in Brooklyn with her husband and two daughters.