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CARROT YAM & APPLE TZIMMES

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My mom is known far and wide for her brisket tzimmes. The recipe was handed down to her from my father’s late mom. She has since perfected it and made it her own. And man is it good.

As a kid I remember the whole house smelling of cinnamon and syryp while the meat roasted. Today there are so many vegetarians and vegans that don’t eat meat. So I figured why do they need to miss out on all the good stuff.

So I have whipped up a vegetarian version using carrots, yams and apples. It’s also a yummy vegetable side dish to serve all year round.

xxx Chef MM

CARROT YAM & APPLE TZIMMES

US (Imperial)

Print Ingredients

2 green apples- peeled cored and diced

1 lb carrots - peeled and diced

5 yams/sweet potatoes - peeled and diced

1 cup carrot or orange juice

¼ cup brown sugar

1 tsp cinnamon

½ tsp ginger

½ tsp allspice

1⁄3 cup olive oil

Chopped Italian parsley – to garnish

InstructionsPreheat the oven to 350°F

Cut the carrots, apples and yam/sweet potatoes into small cubes.

Place veggies in a large bowl and add the carrot/orange juice, brown sugar, cinnamon, ginger, allspice and olive oil.

Place everything into a greased ovenproof dish. Bake uncovered for 1½ hours till the veggies are caramelized and browned on top.

Garnish with Italian parsley and drizzle with a good quality olive oil before serving

CHEF’S TIP
The veggies can be prepped the day before and refrigerated until cooking. They can also be cooked early in the day and left covered at room temperature. Reheat just before serving.

SERVES 8

EU (Metric)

Print Ingredients

2 green apples- peeled cored and diced

450g carrots - peeled and diced

5 yams/sweet potatoes - peeled and diced

1 cup carrot or orange juice

¼ cup brown sugar

1 tsp cinnamon

½ tsp ginger

½ tsp allspice

1⁄3 cup olive oil

Chopped Italian parsley – to garnish

InstructionsPreheat the oven to 175°C

Cut the carrots, apples and yam/sweet potatoes into small cubes.

Place veggies in a large bowl and add the carrot/orange juice, brown sugar, cinnamon, ginger, allspice and olive oil.

Place everything into a greased ovenproof dish. Bake uncovered for 1½ hours till the veggies are caramelized and browned on top.

Garnish with Italian parsley and drizzle with a good quality olive oil before serving

CHEF’S TIP
The veggies can be prepped the day before and refrigerated until cooking. They can also be cooked early in the day and left covered at room temperature. Reheat just before serving.

SERVES8

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