My Mamas Carrot Tzimmes Recipes

Steps:

• Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.

Steps:

• Place the carrots in a bowl. Add the sugar and honey. Stir well and let sit in the refrigerator at least a few hours, preferably overnight. Preheat the oven to 400 degrees and place the carrot-sugar mixture in a large casserole dish. Add the prunes if you're using them. Chop the onions and place in another bowl. Chop the schmaltz and add to the onions. Add the flour salt and pepper. Start mixing with a wooden spoon and then knead with your hands until it becomes doughy. Roll the dough like a sausage and place it in the center of the casserole dish, with the carrot mixture. If including the optional meat, rub the brisket with salt and pepper. Sautee an onion and pan-sear the brisket in the same pan. Bury the meat under the carrots, together with the kneidlach mixture. The carrots should have released some liquid. Depending on the amount of moisture, add some water-just enough so the carrots are covered. Cover the dish and place it in the oven. After 15 minutes, turn the temperature down to 320 degrees. Cook for about three to four hours, checking periodically to make sure the dish doesn't boil over. Can be frozen and reheated.

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

Steps:

• In 2 1/2-quart saucepan, heat carrots and water to boiling. Reduce heat. Cover; simmer about 5 minutes or until crisp-tender. Drain. Remove carrots from saucepan; keep warm.
• In same saucepan, mix remaining ingredients. Cook over low heat about 5 minutes, stirring occasionally, until apple is tender.
• Add carrots; stir gently to coat. Cook until thoroughly heated.

Steps:

• Melt margarine in large saucepan on medium-low heat. Add carrots; cook 2 min., stirring occasionally.
• Add remaining ingredients; stir. Cover. Cook 20 min. or until carrots are crisp-tender, stirring occasionally. Uncover.
• Increase heat to medium; cook an additional 1 to 2 min. or until sauce is thickened, stirring frequently.

Steps:

• Mix all of the ingredients in a medium saucepan and bring to a boil over high heat.
• Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes.
• Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.

Steps:

• Saute the onion in the margarine in a large pot over a medium heat until tender.
• Add the carrots, sweet potatoes, prunes, apricots, honey, zest, juice, spices and seasoning. Bring to the boil, then reduce the heat to a simmer. Give the pot a good stir, then cover and simmer for about 45 minutes until the carrots and sweet potatoes are tender.
• Stir occasionally. Taste and adjust the seasonings if necessary - it needs to be sweet, but not sickly-sweet.

Steps:

• Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
• Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
• Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

Steps:

• In a large saucepan over high heat, combine carrots, potatoes and enough water to cover by 1 inch. Bring to a boil. Reduce heat to medium. cover and cook 15 to 20 minutes, or until vegetables are tender. Drain.
• In a 2 1/2 quart baking dish, layer carrot slices to cover bottom. Sprinkle 1/3 brown sugar, salt and pepper on top and dot with 1 tablespoon margarine. Continue layering until all ingredients are used up, sprinkling each layer and brown sugar and dotting with margarine. Pour 1 cup water over mixture.
• Cover and bake 30 minutes at 350 degree oven until apples are tender. Uncover and bake 5 more minutes until top is golden.

Steps:

• Heat oven to 350deg F.
• Bring a saucepan of water to a boil, and add sweet potatoes and carrots until just beginning to get tender (but not yet tender), about 10-15 minutes. Drain well.
• Add to a large mixing bowl with all remaining ingredients, and mix well with a wooden spoon. The carrots and potatoes should still be a little hard, and mixing shouldn't cause them to fall apart or mush.
• Cover with foil, and bake approximately 30min, basting with pan juices midway.
• Uncover foil and broil for 5 minutes
• Remove from oven, and serve immediately.
• Leftovers are great the next day, warmed in the oven (DH eats it cold!).