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Moroccan-inspired tzimmes (stewed carrot salad)
Nb persons: 0
Yield: 4-6 servings
Preparation time:
Total time:
Source: http://food.lizsteinberg.com/2013/09/09/moroccan-inspired-tzimmes-stewed-carrot-salad/
| Tzimmes is one of those staple Ashkenazi holiday dishes — generally made with carrots stewed with honey and raisins. The dish is sweet as are many Rosh Hashanah dishes, and the carrots are diced into rings, making this one of many round foods customarily served for the holiday. But in Israel, this cultural and culinary melting pot where we live, what more fitting way to make it than to spice it up like a Moroccan carrot salad? It’s the same stewed carrots but from a different continent, spicy from paprika, cumin and fresh herbs. | |
| 5 large | carrots |
| 1 | onion |
| 2 | red peppers |
| oil for frying | |
| 2 tablespoons | paprika |
| 2 tablespoons | honey |
| 1 teaspoon | salt |
| 1/2 teaspoon | cumin |
| 2 tablespoons | currants, (small raisins) |
| 1/2 cup | water |
| A handful | chopped parsley |
Chop the carrots into discs, and cut the onion and peppers into strips. Put a large pan on medium heat, add some oil and then add the vegetables. Stir as the vegetables begin to soften so that nothing sticks.
Add the paprika, honey, salt, cumin, currants and water, and stir to integrate. Cover the pot and let simmer on a low flame until all the vegetables are soft. Be careful — if they get too soft and you stir them too aggressively, they could mush. Then, remove the lid so that excess water can boil off. Shut the flame when the sauce is moderately thick and not watery.
Before serving, mix in a handful of chopped parsley. Add some more on top to make the dish attractive.
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