Wednesday, October 19, 2016

My simplified tzimmes recipe

I should have published this before Rosh HaShanah, but at least it's in time for Sh'mimi Atzeret.  Sorry about the delay.

Here's a link to the parve original, which includes a link to the fleishig/b'sari/chicken-based original.

  • 1 fresh apple, with core removed (Do not peal--the skin keeps the apple from falling apart during the cooking process.)

  • 1 20-ounce can of pineapple chunks--since you want to be able to taste the pineapple, chunks work better than crushed pineapple or pineapple tidbits--in unsweetened juice (no syrup allowed!). Dole brand is kosher.

  • 1 and 1/2 pounds  of baby carrots (easier on the wrists and fingers than cutting full-sized ones, and there's no reason to cut them at all except for Rosh HaShanah, when they're supposed to represent the coins/currency in your future), or 1 and 1/2 pounds of full-sized carrots (sliced or cut into chunks).  [If you use 2 pounds of carrots, the tzimmes won't be sweet enough, but if you use only 1 pound, you'll wonder where the carrots disappeared.  :)]

  • [I eliminated the sweet potatoes, which are a pain to cut and which I don't like anyway--you can serve the tzimmes with noodles or rice.  I also eliminated the orange juice, which is bad for my acid reflux.]

  • ground cinnamon to taste
Place the cored apple in the center of a three-quart pot. Sprinkle the interior of the apple with ground cinnamon, stuff it with pineapple chunks, then sprinkle the exterior of the stuffed apple with cinnamon. Alternate layers of carrots and pineapple chunks.  Pour the remaining chunks of unsweetened pineapple and pineapple juice over everything. Sprinkle cinnamon on everything. Mix a bit, if possible, without dislodging the apple from its pride of place. Bring to a boil, then cook on low-medium heat until the carrots are soft. Have a good and sweet year!


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