Like almost everything that has to do with Jewish traditions, there are two interpretations of the Carrot Tzimmes, baked or stewed sliced carrots with honey, dried fruit or raisins, and whatever spices your prefer. The Yiddish word for carrot is mehren, which is very close to the Yiddish word for more – mehr. The argument seems to focus on this word: more of what? The older tradition, going back to medieval Germany, simply replaced fenugreek, a vegetable unheard of in Europe, with carrots, pronouncing the same blessing: “May our merits increase.” In other words, we are requesting more opportunities to do more good deeds, so that our merits should increase. Doing good deeds is what will make the year sweet.
The other, more modern opinion, is that sliced carrots resemble gold coins, so by serving them on Rosh Hashana, we ask to increase our prosperity. Simply put, having more money will sweeten the year. I don’t see anything wrong with prosperity as a concept, but I seriously believe that it’s not worth a special holiday request, and it’s His business anyway, so the request is, in effect, invalid. In any event, I’d rather stick to traditional blessings; they worked for our grandparents – they should work for us as well.
There are as many different recipes for Mehren Tzimmes, as there are Jewish grandmothers remembered in numerous kitchens around the world. Mine is bare-bones basic. Carrots are sliced – they do look like coins – covered with water and cooked for about 20 minutes, until they become soft and most of the water evaporates.
I add honey, raisins and cinnamon, but you can add any dry fruit you like, as well as any spices you prefer. I’ve seen tzimmes with nutmeg, cardamon, and even hot pepper. I draw the line at marshmallows, though, but if that’s what it takes to make it more attractive to the kids, go ahead!
Let it simmer for about 10 – 15 minutes, until honey is mostly absorbed and raisins plump up. Give it a stir once in a while so it doesn’t stick.
We like carrots on the dry side, almost candied, so I let more honey be absorbed, but it could be made more gooey, if you wish. Serve it cold, and remember the blessings: let our good deeds increase and sweeten the year! Shana Tova u’Metuka! A Zis Yor!
The dissemination of all my holiday recipes to a wider audience has been made possible through a valiant effort of Esme, The Recipe Hunter, of https://cookandenjoyrecipes.wordpress.com, and her fantastic Recipe Exchange program. Thank you again, dear Esme, for performing this vitally important service for the community.
INGREDIENTS
- 3 – 4 large carrots, peeled and sliced
- 1/4 cup honey
- 1/4 cup (1 oz) raisins
- 1/2 teaspoon cinnamon
PROCEDURE
- Cover carrots with water, bring to boil, simmer for 20 – 25 minutes until soft. Let most of the liquid evaporate.
- Add the rest of ingredients, stir, bring to boil, simmer for 10 – 15 minutes, stirring occasionally.
- Serve cold.
Enjoy!
It looks good 🙂
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Tastes even better – try!
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You are my shining star!
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Very interesting! I’ve never heard of this dish before, but the ingredients remind me of gajar halva. What a unique dish. Great post!
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And I love halva but never imagined making it out of carrots – see how we learn from each other!
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Released https://cookandenjoyrecipes.wordpress.com/2016/09/30/mehren-tzimmes-honey-carrots/
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What you did by working with me on this madness is incredible!
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An absolute pleasure Dolly.
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Enjoy your weekend!
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Same to you dear
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Mama always made candied carrots. I think sugar?? I LOVE them!! Yours sound good too!
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Thank you dear!
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You’re welcome, Dolly.
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Yum! Sounds delicious! 😀
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Thank you so much – glad you like it!
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I am loving all this sweetness.
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Thank you, Myra, that’s because you are so sweet!
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This sounds very similar to carrot halwa!!
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I love halwa, and you guys are making halwa out of everything – it’s amazing! I have to learn to do it!
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I will make it and post. Few on the que now😄😂
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Sounds great! Looking forward to that!
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This is a very nice version of tzimmes. Oddly, we never ate it growing up. 🤔I have to ask my mother why…. yum!
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Really? Did you have some other version of it? And what do you make those Brohos on?
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I seem to remember it with prunes, dried apricots and sweet potatoes. (I’ve heard of it with flanken too, but never had it that way.) Plus, orange juice and cinnamon.
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I’ve heard of the meat version, but also never saw it. I’ve seen it with sweet potatoes and all kinds of dried fruit, but if you don’t have carrots, you can’t say the Brocha which is the whole point of it.
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I always thought it was a peseach dish? I usually make other recipes for the simanim. I never thought of it for Rosh Hashana. But then again, we only did an apple with honey when I was growing up. That’s probably why I was not familiar with it for Rosh Hashana. Mystery solved.😉But, anything works, so long as it’s done.
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Interesting how people have different minchogim. Anything works if it is enjoyed!
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Yes! Growing up, we rarely ate sweet dishes. Now, I see that sweeten dishes are very popular.
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Growing up, we were limited in chocolate, what’s with dentists in the family, but sweet fruit and veggies were always around.
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It’s so interesting! My niece is married to a satmar hassid. He does not eat chocolate on pesach. Maybe because there was no chocolate in the old country???
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There was chocolate, but many hassidim prefer not to eat store-packaged foods or anything they can’t peel on Pesach. For example, they drink hot water instead of tea and peel tomatoes.
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True. But does coco have the same status? It gets very detailed but what about cinnamon? I never asked him. But then again, it’s only one week and a real lesson in humility.
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Both coco and cinnamon, yes. And they still menage incredibly varied and delicious menus.
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Hi Dolly, can this same tzimmes recipe be made for Passover?
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This is a million dollar question! If you use honey on Passover, then sure, why not? If you don’t, there is another recipe, with crushed Medjool dates.
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Thanks, Dolly for this info. I didn’t know some honey may not be kosher for Passover! I was “assigned” to bring tzimmes to a Pesach meal next week–don’t want to offend anyone!
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My pleasure! Honey, as well as everything else, must be marked “Kosher for Passover,” however there are some people who take it upon themselves not to use any store-bought products on Passover, no matter how they are marked or certified. These people cook and eat only those fruit and vegetables that could be peeled. I don’t know what your crowd is, so I would suggest to ask someone whether they use store-bought products, and if so, you will have to get honey, raisins, and cinnamon certified “Kosher for Passover.”
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Thank you, Dolly for your guidance! Very much appreciated! 🙂
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My pleasure, and don’t ever hesitate to ask! 🙂
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… and how many servings do you think the recipe would yield (i.e., after a heavy meal!)? Thanks!
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I’d say about 10 – 12, if you are planning to serve it as a dessert. On Rosh Hashana it is served as one of traditional appetizers.
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Thank you so much, Dolly. Many things I don’t know here! Wishing you, your family and friends a blessed time during the Passover week. God bless Israel! ❤
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You are very welcome, dear! Please feel free to ask any time.
Happy holidays to you and yours as well!
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Thank you! Happy holidays! 🙂
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🙂
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Dolly, I’ve been meaning to thank you for this as I made it. I wasn’t able to take pictures as I was running late–I thought I’d take pictures if there’d be leftovers, but it complemented the meat dish so much and was popular on its own and no evidence was left! Thanks again! 🙂
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Thank you so much, dear! I am so glad it was successful, and I appreciate your letting me know – you made my day!
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🙂 ❤
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Reblogged this on koolkosherkitchen and commented:
Some more traditional treats for a sweet and prosperous year!
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This looks delicious, and so easy.
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Just made them today and had to test-taste, and let me tell you, Judy – they are good!
Thank you for stopping by.
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