Each day this week, Olga Massov of Sassy Radish will share a different Passover recipe with us, which begins at sundown on Monday, April 18. —The Mgmt.
I used to really, truly loathe this dish. It was the one thing I wouldn't touch on my Passover plate. Kids are funny about food textures—the mushy carrots, over-sweetened with buckwheat honey in this case, made me dread the holiday when I knew tzimmes were involved.
Since reaching adulthood, I've found a way to make this vegetarian-friendly side pleasing to carnivores, gluten-free eaters, adult and children alike. Keep it simple—a touch of honey highlights the carrots' natural sweetness. Spices like cardamom and cinnamon give the dish more dimension, and the citrus juice (use any kind you have on hand) brightens everything up, just in time for Spring's arrival.
- Active time: 20 minutes
- Total time:1 hour
- 3 tablespoons olive oil, plus more for serving
- 1 medium onion, halved root to stem, and thinly sliced across
- 1 pound carrots, peeled and cut into 1/4- inch rounds
- 1/2 cup golden raisins
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 2 tablespoons honey
- 1/2 teaspoon salt, plus more if needed
- Juice of 3 oranges (about 3/4 cups of juice)
- A generous pinch of black pepper
- Zest of 1 orange
In a medium heavy-bottomed pot, over medium heat, heat oil until it shimmers. Add the onions and cook for 5 to 7 minutes until soft and light-golden. Add carrots and cook for 3 minutes.
Stir in raisins, cinnamon, cardamom and cook for 2 minutes more. Meanwhile, stir the honey and the salt into the orange juice and mix to combine. Add the juice-honey mixture to the vegetables, sprinkle with pepper, reduce heat to low, cover and let simmer for 30 minutes.
Remove from heat, and stir in zest. Taste and adjust the seasonings, if necessary. Serve, with a drizzle of olive oil and a pinch of salt, if desired.