Carrots are a sweet and colorful addition to the festive meal. I just finished making two different recipes, both of which taste delicious and have a special Yuntif feel. One is a slightly spicy and savory recipe that is adapted from the Moroccan Carrots I often make for Shabbos (minus the cumin, which isn’t Kosher for Passover, ) and a recipe for Tzimmis.
To start, I peel my carrots, even though they’re organic, and will probably stop peeling them as soon as I can break this habit. Into the pot, I added two inches of water and the carrots, cut into coins. When tender, I drained the water (and drank it, of course), and then separated them into two bowls, so I could make the Morrocan inspired carrot dish savory/spicy, and one sweet- a variation on traditional tzimmes.
After draining, squeeze the juice of half a lemon. Add two cloves of garlic, slivered thinly. Add 1 teaspoon of oregano, and one teaspoon of za’atar. Add a pinch of red pepper flakes, 1 teaspoon sea salt, a pinch of ground black pepper, and 1 teaspoon of paprika. Add 1 teaspoon of olive oil, and a drizzle of honey. Taste and adjust seasoning to your liking. Put into covered container and allow to marinate for several hours or overnight. Great served room temperature with potatoes or quinoa.
After draining carrots, place prunes, and raisins into pot with four inches of water, the juice of half a lemon, and a Tablespoon of honey. Simmer for three-four minutes and add back the carrots. Stir a few times, and add more water if the mixture begins to stick. Will be very syrupy (yummy), and you can thin it out with water, or thicken with a bit more honey, or brown or white sugar, if desired. Put into a covered container and refrigerate for several hours or overnight to allow flavors to merge. Serve room temperature with main course or dessert. Options are to add apricots, oranges, or even cubes of sweet potatoes, but this is the way my family likes tzimmis.