Shared by Einat Admony
Shared by Einat Admony
Veggie Tanzia (Roast Root Vegetables With Dried Fruit and Nuts)
Yield: 6 - 8 servingsTime: 1h 45min
Veggie Tanzia (Roast Root Vegetables With Dried Fruit and Nuts)
Yield: 6 - 8 servingsTime: 1h 45minThis recipe was shared by Einat Admony. Read more about her family in "Einat Admony’s Rosh Hashanah Table" and try her recipes for apple and date challah, fresh herb salad, and baked apples with meringue.
Ingredients
- 8 tablespoons olive oil
- 2 pounds yellow onions, thinly sliced
- 1 teaspoon kosher salt, plus more to taste
- ½ cup pitted prunes, halved
- ½ cup dried apricots, halved
- ½ cup dried figs, stemmed and halved
- ½ cup shelled walnut halves and pieces
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Freshly ground black pepper
- 2 medium sweet potatoes (1 pound), peeled and cut into 2-inch pieces
- 2 large turnips (1 pound), peeled and cut into 2-inch pieces
- 1 medium butternut squash (2 to 2½ pounds), peeled, seeded and cut into 2-inch pieces
- ½ teaspoon ground turmeric
- ½ cup blanched slivered almonds, for garnish
Preparation
Step 1
Heat 6 tablespoons of the oil in a large skillet over medium heat. Add the onions and 1 teaspoon of salt and cook, stirring frequently, until caramelized and deep golden brown, about 30 minutes. Transfer the onions to a large bowl. Add the prunes, apricots, figs, walnuts, sugar, and cinnamon. Stir until fully combined and season with salt and pepper to taste.
Step 2
Preheat the oven to 375°F. Rub the potatoes, turnips, and butternut squash with the remaining 2 tablespoons of oil, then toss the vegetables with the turmeric. Season well with salt and pepper. Spread the vegetables evenly in a large roasting pan. Spoon the fruit-nut mixture over and around the vegetables.
Step 3
Add 1½ cups of water to the pan. Roast the vegetable mixture until well browned and cooked through, stirring them once halfway through cooking for even browning and adding more water if needed, about 1 hour.
Step 4
While the vegetables are roasting, toast the almonds in a dry medium skillet over medium-low heat, stirring often, until lightly browned, about 6 to 8 minutes. Set aside.
Step 5
Transfer the vegetables and fruit-nut mixture to a large serving platter and sprinkle with the toasted almonds. Serve immediately.
Make ahead: The onions can be caramelized and tossed with the dried fruit, nuts, sugar, and seasonings 1 to 2 days in advance. Store in an airtight resealable container in the refrigerator until ready to use.
Einat grew up on stories of tanzia, a festive dish with dried fruit and nuts, but never had it. In place of a lamb version, she shared a vegetarian one, perfect for a vegetarian or dairy holiday table.
