Carrot Tzimmes
Recipe by Summer House Santa Monica
Summer House Executive Chef Ben Goodnick is sharing his recipe for Carrot Tzimmes, a favorite side for Rosh Hashanah. With tender carrots in a pineapple and honey glaze and sprinkled with raisins, this vibrant, flavorful side is packed with sweetness for the New Year!
Carrot Tzimmes
A sweet side dish for your holiday table
Yield: 4 servings
Ingredients:
2 lbs. carrots, peeled and cut into ¾-inch rounds
1 can (20 oz.) pineapple chunks
2 cups water
2 Tbsp. brown sugar
2 Tbsp. honey
½ cup raisins
Salt and pepper, to taste
Extra virgin olive oil, for drizzling
Chopped parsley, optional
Method:
1. Combine carrots, canned pineapple including juice, water, brown sugar and honey in a heavy bottom pot.
2. Bring to a boil, then reduce to a simmer and cover with a lid.
3. Cook for 10-15 minutes or until the carrots are just starting to become tender.
4. Remove the lid and increase the heat so that the mixture bubbles a bit more quickly.
5. Cook, stirring very often until the liquid is reduced to a syrupy glaze and the carrots are soft.
6. Add the raisins and season with salt and pepper to taste.
7. Remove from heat, return the lid to the pot and allow to sit for 10 minutes.
8. Place on a serving platter, drizzle with olive oil and garnish with parsley, if desired.
