Carrot Tzimmes

Served at religious festivals, Clarissa Hyman's classic dish symbolises the optimism associated with a sweet and prosperous year
Carrot Tzimmes
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium


  • 2 tbsp margarine, shmaltz or vegetable oil
  • 1 large onion, finely chopped
  • 500 g carrots, sliced quite thickly into coin shapes
  • 500 g sweet potatoes, cubed
  • 125 g prunes, chopped
  • 125 g apricots, chopped
  • 3 tbsp clear honey
  • 2 oranges, juice, zest of one
  • 2 lemons, juice, zest of one
  • 0.5 tsp ground cinnamon
  • 1 pinches grated nutmeg
  • salt and freshly ground white pepper


1. Heat the margarine in a large pot, set over a moderate heat. Add the onion and fry until soft - about 5-10 minutes.

2. Add the carrots, sweet potatoes, prunes, apricots, honey, zest, juice, spices and seasoning. Bring to the boil and reduce the heat to a simmer. Give everything a good stir, then cover and simmer until the carrots and sweet potatoes are tender, about 45 minutes. Stir occasionally as it cooks.

3. Adjust the seasonings if necessary - it needs to be sweet, but not sickly-sweet.

4. This dish is best made the day before it is eaten so the flavours get a chance to mellow.

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