Best Polish Apple Carrot Tzimmes Passover Recipes

POLISH APPLE & CARROT TZIMMES (PASSOVER)

Steps:

• Preheat the oven to 350 degrees and grease a 2 1/2 quart casserole.
• Place the carrots in a saucepan, add about 1/2 cup water and cook, about 5 to 8 minutes, until tender. Add apples for last 5 minutes of cooking time. Drain and turn the carrots, apples and onions into the casserole. Add the raisins, sugar or honey, salt and pepper.
• Mix the orange juice and potato starch in a small bowl until smooth. Pour over the carrot-apple mixture. Sprinkle with the oil and bake for 30 minutes or until the top is golden brown.

CARROT, APPLE, AND SWEET POTATO TZIMMES

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.

TZIMMES

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.

APPLE AND CARROT TZIMMES (PAREVE)

Steps:

• Insert shredding disc in food processor and shred apples and carrots.
• Put all ingrdients into saucepan.
• Cover and cook over low heat for 2 hours, or until tender. Stir occasionally, adding more water if necessary.
• Serve hot.

MY MAMA'S CARROT TZIMMES

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.