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 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 cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »