Tsimis

Ingredients for Tsimis

• 900g 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 teaspoons freshly ground black pepper, plus more to taste

• 240ml honey

• Juice of 2 lemons

• 3 sprigs of thyme

• 150g quartered pitted prunes

• 80g golden raisins

• 1/2 teaspoons ground ginger

• 1/4 teaspoons ground cinnamon

• 110g sunflower seeds, toasted

• Chopped fresh flat-leaf parsley, for garnish

How to make Tsimis

Preheat the oven to 177°C.

In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.

Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 80ml water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.

When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.

Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes. Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.