Name: Marrakesh Carrot Tsimmes
Yield: 6
Ingredients: 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

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.

Marrakesh Carrot Tsimmes

Helen Park

Servings/Yield

Ingredients

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

Directions

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.