Stewed Carrots and Prunes
This is a Jewish side dish called tzimmes which is traditionally served at Rosh Hashanah, but it makes a great dish any time.
Ingredients
Serves: 6
- 8 large carrots, sliced
- 1 cup prunes
- 2 cups (500ml) orange juice
- 1/3 cup (75g) white sugar
- 80g butter, melted
- 1 teaspoon grated lemon zest
- 1/2 teaspoon grated fresh ginger
Directions
Preparation:10min ›
Cook:1hour5min ›
Ready in:1hour15min
- Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
- Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
- Sprinkle with lemon zest and ginger and let simmer another 5 minutes.
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Reviews and Ratings
Global Ratings:
(20)
Reviews in English (13)
I made so many changes I wasn't sure whether to write a review or a new recipe! First, I used fresh orange juice and plenty of orange zest. I replaced the prunes with dried apricots, halved the butter, and added honey. Tasted very good and orange-y. - 30 Sep 2008 (Review from Allrecipes USA and Canada)
a bit sweeter than other recipes I've tasted - 29 Aug 2000 (Review from Allrecipes USA and Canada)
i added a handful of raisins (for my raisin loving guests) and added honey towards the end instead of more sugar. also a bit of nutmeg or cinnamon really brings out the flavors. but a great recipe to tweak! thanks - 03 Apr 2007 (Review from Allrecipes USA and Canada)