Carrot Tzimmes with Matzo Ball Dumplings
When I was a child my mother bought Mrs. Adler’s Carrot Tzimmes in jars. As an adult I couldn’t find it in the supermarket so I decided to create a recipe for this sweet carrot dish. The following recipe is easy to make and recreates my childhood memories to a tee. I hope you enjoy this all year long not just for Rosh Hashanah-the carrots and honey make them perfect for this holiday.
- 1 pound steamed, sliced carrots (substitute 1 pound drained canned carrots)
- 1/3 cup chicken stock, or vegetable stock to make it Pareve
- 1/3 cup orange juice
- ¼ teaspoon ginger
- 1/3 cup honey
- 1 Tablespoon pareve margarine
- 1 1/2 teaspoons potato starch dissolved in 3 Tablespoons water
- 12 miniature matzo balls or 3 regular sized matzo balls quartered
- Make matzo ball mixture according to your favorite recipe. Use part of the mixture to make your miniature balls by shaping 1 scant teaspoon of dough into a ball in your oiled hands and adding it to the boiling water. Reserve matzo balls for later.
- Place sliced, cooked carrots, stock, orange juice, ginger and honey in a saucepan and heat to boiling.
- Reduce heat and add margarine.
- Give potato starch mixture a stir to recombine and then add to the carrots. Stir constantly until mixture thickens.