Ingredients
Grated rind and juice of 1 orange Grated rind and juice of 1 lemon
¼ cup honey
¼ cup water
1 tablespoon sherry vinegar or white wine vinegar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
2 pounds carrots, cut into 2-inch lengths (thick ends halved lengthwise)
2 pounds sweet potatoes, cut into 2-inch pieces
1 pound parsnips, cut into 2-inch pieces
2 tablespoons olive oil
1 cup pitted prunes
½ cup dried cranberries
Instructions
Set the oven at 400°. Have on hand a large, wide ovenproof casserole or Dutch oven. You can also use a 9-by-13-inch baking dish and cover it with foil.
In the casserole or Dutch oven over medium heat, whisk the orange rind and juice, lemon rind and juice, honey, water, sherry vinegar or white wine vinegar, cinnamon, and salt. Bring to a boil. (If using a baking dish, heat the mixture in a small saucepan until it comes to a boil, then pour it over the vegetables in the baking dish.)
Add the carrots, sweet potatoes, and parsnips to the pan. Stir to coat them with the liquid. Return the liquid to a boil, cover the pan or dish, and transfer to the oven.
Bake for 35 minutes. Remove the pan or dish from the oven and carefully stir the vegetables. Drizzle with olive oil and return to the oven uncovered. Continue baking for 20 minutes.
Remove the pan or dish from the oven. Add the prunes and cranberries and stir well. Bake, uncovered, for 10 minutes, or until the vegetables are very tender and the prunes and cranberries are plump in the liquid. (Total baking time is 65 minutes.)
Description
This is a vegetarian tzimmes that is so different from the traditional one that I make, but this is outstanding.
Servings
8
Notes
I was looking for some vegetarian dishes to serve a guest and found this. It is just wonderful and makes me think this could replace my traditional tzimmes.
Source
Sally Pasley Vargas for the Boston Globe
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