Carrot Tzimmes | CUESA

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Carrot Tzimmes


Evan Bloom, Wise Sons Deli

This recipe was demonstrated for CUESA’s Market to Table program on September 22, 2018.

This is a Rosh Hashanah or Passover favorite, which would be delicious served with braised brisket and potato kugel.

Makes 8 servings

1 teaspoon kosher salt, plus more for salting water
2 pounds carrots, peeled and cut on the bias (about 5 large carrots)
2 tablespoons orange juice
¾  teaspoon ground cinnamon
1 bay leaf
1 star anise
⅛ teaspoon ground cardamom
¼ cup raisins
¼ cup chopped dried apricots
1½  tablespoons light brown sugar
3 tablespoons honey
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
⅛ teaspoon fresh ground black pepper
⅛ teaspoon chopped fresh tarragon or flat leaf parsley

Bring a large pot of heavily salted water to a boil. Add the carrots and cook for 7-8 minutes, until tender but still toothsome. Drain in a colander and set aside.

In a heavy bottomed skillet over medium heat, combine orange juice, dry spices, dried fruit and brown sugar. Reduce until syrupy, about 3 minutes, stirring so as not to burn. Once the base has reduced, add the cooked carrots, and reduce the heat to medium-low. Add 1 teaspoon salt, honey, butter and vinegar, and continue to stir to incorporate the glaze. Cook for about 8 minutes total.  

Garnish with fresh cracked black pepper and herbs. Serve warm. 


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »