Shavua tov, Our Shiputzim fans!
Since I seem to have been [temporarily?] usurped as the official family tzimmes maker (Who, me? Bitter? What gives you that idea?), I figure I might as well blog about tzimmes in lieu of actually making it.
Several tzimmes-related notes:
1. This recipe is my version of my mother’s tzimmes recipe, which is, in turn, based on her mother’s – i.e. my grandmother a”h - tzimmes recipe.
2. As a fervent adherent of the “simpler and easier are better” school of cooking, I skip the traditional step of slow-cooking the tzimmes on the stovetop before baking. Instead, I just put all the ingredients in a heavy disposable pan and let the whole thing bake and bake and bake…
3. IMHO, tzimmes is one of those rare dishes which tastes better the more it’s reheated. So, I like to make the tzimmes a day or two before Rosh Hashanah and then reheat it for several hours before eating.
4. One could perhaps add sweet potatoes to the recipe. But for Rosh Hashanah, I like to stick to carrots exclusively.
5. I don’t really have exact (or even approximate) amounts for any of the ingredients. I add most of the ingredients (except for the carrots) “to taste” and adjust the flavor as the tzimmes bakes.
- Enough carrots to fill a disposable pan
- Brown sugar
- Hot water
- Lemon juice
- Potato starch or flour
Peel carrots and slice thin in a food processor. Put the carrot slices in the pan. Add the remaining ingredients and mix well. Bake covered at 375 degrees for several hours until carrots are very soft. Stir occasionally, and correct the taste as needed.
!שנה טובה ומתוקה