Adding a savory element to this annual classic makes you wonder why you don’t have it more often. Accompanying brisket in the fall or alongside roasted lamb or braised meats, the Marrakesh Carrot Tsimmes goes well with a swirling of sauce from a warm and rich main dish.
Side Dish
6
Helen Park
Adding a savory element to this annual classic makes you wonder why you don’t have it more often. Accompanying brisket in the fall or alongside roasted lamb or braised meats, the Marrakesh Carrot Tsimmes goes well with a swirling of sauce from a warm and rich main dish.
2 pounds carrot, peeled and cut into 1” pieces (1Kilo)
½ cup olive oil (100g)
Salt to taste
Pepper to taste
1 cup dried prune, cut in half (200g)
1 cup dried apricot, cut in half (200g)
1 cup dried fig, stemmed and cut in half (230g)
½ cup sherry vinegar (95g)
2 Tbsp Marrakesh blend (14g)
2 bay leaves
In a roasting dish or large, heavy-bottom skillet over medium-high heat, roast the carrot in the olive oil with salt and pepper.
When half cooked, add the dried fruits, vinegar, Marrakesh, bay leaves, and water to just cover everything (about a cup).
Stir to combine well, reduce the heat to low, cover, and leave to barely simmer for 30 minutes or until the carrots are cooked through and the fruits are plump and tender.
Using clean kitchen shears is a quick and easy way to cut dried fruit.
The dish can be made in advance and gets even better the next day when the fruit and spices have had more time to marinate with the carrots.
Sweet potato or kabocha squash would be great additions or substitutes to the dish. Use 1” pieces for all or half of the quantity of carrot and continue with the directions above.
For the full Rosh Hashanah celebration, complete the meal with:
Braised Brisket with Ayala and Pom
Sweet Potatoes with Olive and Lemon
Olive and Lemon Balsamic Vinaigrette
Moruno Pickled Celery and Raisins
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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