Stewed Carrots and Prunes

Stewed Carrots and Prunes


11 people made this

This is a Jewish side dish called tzimmes which is traditionally served at Rosh Hashanah, but it makes a great dish any time.

Ellen Finkelstein

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

Preparation:10min  ›  Cook:1hour5min  ›  Ready in:1hour15min 

  1. Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
  2. Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
  3. Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

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