Name: Caramelized Onion and Carrot Tsimmes with Candied Ginger
Yield: Yield: about 6 Servings
Cuisine: United States
Ingredients: 3 tablespoons mild olive or canola oil; ¼ teaspoon ground cinnamon; 1 cup pitted prunes, quartered; 1 cup fresh orange juice; 4 or 5 medium carrots, scraped and sliced (2 cups); 1 tablespoon minced candied ginger; 1 tablespoon grated orange zest; 1 tablespoon fragrant honey; Salt and freshly ground black pepper; 1½ pounds onions (preferably red), thinly sliced (6 cups)

Preparation info

Yield: about
6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Spicy, sweet, and tangy-sour notes harmonize beautifully in this meatless vegetable-fruit melange. Serve it as a side dish or offer it as a condiment with chicken, turkey, or brisket.

Ingredients

3 tablespoons mild olive or canola oil
1½ pounds onions (preferably red), thinly sliced (

Method

In a 10- to 12-inch heavy skillet, heat the oil and add the onions. Salt and pepper lightly and stir well. Cook, covered, over very low heat, stirring occasionally so the onions do not burn, for 30 to 40 minutes, until they are meltingly tender and almost transparent.

Add the carrots, ginger, o