Shared by Lorenza Pintar and Yael Stucchi
Shared by Lorenza Pintar and Yael Stucchi
Tzimmes (Carrots With Raisins)
Yield: 4 - 6 servingsTime: 1 h
Tzimmes (Carrots With Raisins)
Yield: 4 - 6 servingsTime: 1 hFamily Journey
MilanNew HavenMilan
Malindi, Kenya and BrooklynParma, Italy
This recipe was shared by Lorenza Pintar and Yael Stucchi. Read more about their family in "Milanese Jewish Recipes that Survived Generations of Secrecy" and try their recipes for frittole dolci (Italian cinnamon and raisin doughnuts), goose cassoeula and latkes topped with stracchino (creamy Italian cheese).
Ingredients
- 2 pounds carrots, peeled and sliced into ½ inch rounds
- 1 tablespoon lemon juice
- 1 tablespoon sugar or 2 tablespoons honey
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon cinnamon
- ½ cup raisins
- 3 tablespoons unsalted butter
Preparation
Step 1
Place the carrots, lemon juice, sugar or honey, salt, pepper and cinnamon into a large saucepan over medium heat. Mix and add enough water to cover the carrots ¾ the way up. Bring the mixture to a boil and continue boiling for 5 minutes. Place a lid on the saucepan and reduce heat to medium low, stirring occasionally, until the carrots are fork-tender, about 20 minutes.
Step 2
Remove the lid, add the raisins and increase the heat to medium high, stirring often, cook down the liquid until it forms a glaze on the carrots and raisins and the carrots are golden. Reduce the heat to low and add the butter and sugar and mix well, until melted and smooth.
Step 3
Serve hot with latkes.
