Caramelized Onion and Carrot Tsimmes with Candied Ginger

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

Americas
United States
Side dish
Dinner
Vegetarian
Gluten-free

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