The Atlanta Journal-Constitution
Traditional stew highlights sweetness of carrots.
Sommers is chef of Parsley’s Custom Catering. He offers us this recipe for Tzimmes, a Jewish Ashkenazic stew traditionally served at Passover. But it’s so delicious, there’s no need to save it for a special holiday. Chicken fat is traditional in this recipe, but it’s fine to use butter if you prefer.
Fresh ginger and turmeric are available in season from local farmers markets, and year round in many grocery stores and at the DeKalb and Buford Highway Farmers Markets. You can buy the fresh tubers and freeze them, then thaw and use in your cooking throughout the year. 1 tablespoon unsalted butter or chicken fat, plus
extra for greasing baking dish 1 large onion, diced (about 1 ½ cups) 4 medium sweet potatoes, peeled and cut into
½-inch cubes (about 5 cups) 8 medium carrots, peeled and cut into ½-inch
slices (about 3 cups) 2 tablespoons grated fresh ginger 1 tablespoon grated fresh turmeric 1 cup fresh orange juice 1 cup chicken or vegetable stock ½ cup lightly packed turbinado or light brown
sugar, divided 2 tablespoons local honey 2 tablespoons fresh lemon juice Zest of 1 orange Pinch salt ½ cup pitted prunes, if desired ½ cup dried apricots, if desired ½ cup matzah meal
Preheat oven to 350 degrees. Lightly butter a 9by-13-inch baking dish.
In a large skillet, melt butter or chicken fat over medium heat. Add onions and saute until translucent, about 5 minutes. Add sweet potatoes and saute 10 minutes. Add carrots and saute 10 minutes more. Add ginger and turmeric and toss together. Add orange juice, stock, ¼ cup turbinado or light brown sugar, honey, lemon juice, orange zest and salt. If using prunes and apricots, stir in now. Toss together until everything is well coated. Taste for sweetness and salt and adjust seasonings if desired. Transfer mixture to prepared baking dish and cover. Bake 45 minutes or until vegetables are fork tender.
While tzimmes is roasting, in a small bowl, combine matzah meal and remaining ¼ cup turbinado or light brown sugar. Set aside.
When vegetables are tender, uncover baking dish and sprinkle with reserved matzah meal mixture. Return to oven and bake 5 minutes or until top is browned. Remove from oven and cool slightly before serving. Serves: 8
Per serving: 257 calories (percent of calories from fat, 8), 5 grams protein, 58 grams carbohydrates, 6 grams fiber, 2 grams fat (1 gram saturated), no cholesterol, 54 milligrams sodium.