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Stewed carrots with prunes

Braised Carrots with Prunes (Tzimes)

A surprisingly delightful mix of flavors — a spiced dessert that's finger-licking good. I stumbled into this dish by accident: I had a lot of carrots on hand. I never thought or expected carrots would be good in a dessert. But what a discovery — it turned out unbelievably delicious! We forgot about it that evening and ate it the next morning for dessert. The three of us finished it all in one go, and even figured it wasn't quite enough...:))) I gathered that the keys to this dish are sticking to the method, using quality ingredients, and letting the excess moisture cook off during more than an hour of braising. One more important thing: it was actually a good thing we forgot about it at first — it had time to settle, growing even more fragrant and rich in flavor, and the texture became something wonderful, somewhere between soft jelly candy and thick fruit preserves. I also did a little homework before making this wonderfully tasty, fragrant dish, reading up on it online. I learned that it's a Jewish dish called tzimes. There are several ways to make this dessert, and here's one of them. Give it a try — I hope you'll love this dessert too!

mom of sweet tooth

Recipe author

Composition / ingredients

Servings:

Carrots (or 5 medium)

Prunes

100

Raisins

100

Honey (if you're allergic, use sugar instead)

Sugar (brown sugar is best)

Vegetable oil (olive oil is best; you can use butter instead — I like it better that way)

Ground cinnamon

0.5

Lemon juice (or lime — a few drops, freshly squeezed)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 10 % 5 g

Carbohydrates 88 % 42 g

223 kcal

GI: 26 / 21 / 52

Cooking method

Step 1:

The ingredients for the dish. Sort through and thoroughly rinse the prunes and raisins, and peel and wash the carrots.
Step 2:

Wash and peel the carrots, then cut them into thin strips, cubes, or 1/4-inch (0.5 cm) rounds.
Step 3:

In a saucepan with oil, cook the carrots over high heat for 10 minutes, stirring.
Step 4:

Add the prunes and raisins to the carrots.
Step 5:

After 5 minutes, add the sugar, cinnamon, and honey.
Step 6:

Pour in water (enough to just barely cover the ingredients). Bring to a boil, then cook for an hour over low heat, covered.
Step 7:

Add salt, plenty of pepper, and a sprinkle of lemon (or lime) juice. Cook uncovered for another 15–20 minutes over medium heat. And that's it — the dish is done. Let it cool, let it rest, and enjoy!