Tsimis Recipe | Epicurious.com
"Rae: This is an old-timey High Holiday vegetable side dish, sweetened with honey and raisins or prunes and, sadly, often simmered to mushy blandness. To get past that problem, roast the carrots first, to brown them and coax out their natural sweetness, and then bring everything together on the stove top at the end. Sunflower seeds add a nutty note to the chewy prunes and raisins...."
INGREDIENTS
•
2 pounds carrots (about 6 large carrots), peeled and cut into 1/4-inch coins
•
2 tablespoons canola oil
•
1 teaspoon Diamond Crystal kosher salt, plus more to taste
•
1/4 teaspoon freshly ground black pepper, plus more to taste
•
1 cup honey
•
Juice of 2 lemons
•
3 sprigs of thyme
•
1 cup quartered pitted prunes
•
1/2 cup golden raisins
•
1/2 teaspoon ground ginger
•
1/4 teaspoon ground cinnamon
•
3/4 cup sunflower seeds, toasted
•
Chopped fresh flat-leaf parsley, for garnish
ADVERTISEMENT