Passover is around the corner. This year, bring Chef Michelle’s Moroccan Tsimis to your seder.
This is the sweet potato pie of Passover foods. On Thanksgiving, you have all sorts of delicious savory things on your plate with varying textures and flavors, yet sweet potato pie stands out as that sweet treat that is somehow not dessert. On Passover, alongside your matzoh ball soup, brisket, and roasted potatoes, you get a heaping pile of carrots, prunes, and raisin sweetened with brown sugar, honey, and in my family’s case, store-bought, sugar-laden orange juice. This year, I decided to put a spin on my mother’s classic recipe with some Moroccan flavors, cut down on the sweetness, and allow the vegetables and dried fruits to naturally sweeten the dish.
2 pounds carrots (we used rainbow carrots for color but feel free to use regular)
½ cup honey
¾ cup dates
¾ cup apricots
⅓ cup shelled pistachios
2 navel oranges
¾ teaspoon Ras al Hanout
1 knob ginger
2 tablespoons coconut oil
4 sprigs parsley
1. Preheat oven to 425°F. Rinse all produce. Cut carrots into ½-inch pieces on a diagonal. Remove pits from dates (if necessary), and roughly chop. Roughly chop apricots. Roughly chop pistachios. Pick parsley leaves and roughly chop, discarding stems. Halve oranges and halve lemon. Peel ginger knob. Place coconut oil in a large bowl and microwave at 10-second intervals until completely melted.
2. Add carrots, Ras al Hanout, 1 teaspoon salt, and pepper as desired to bowl with coconut oil. Toss to combine. Transfer carrots to a baking sheet and spread in an even layer. Roast carrots in oven until tender and slightly golden, about 18-20 minutes.
3. While carrots roast, in a large high-sided pan, combine honey, juice of both oranges, ginger knob, dates, apricots, and 1 cup water. Whisk to fully combine. Place pan over medium-high heat and cook until sticky and reduced by two-thirds, about 7-10 minutes. Remove pan from heat.
4. When carrots have finished roasting, transfer to pan with honey-orange mixture and stir to coat off of heat. Return pan to medium-high heat and cook until sauce is very sticky and coating the vegetables, another 2-3 minutes.
5. Remove pan from heat and remove ginger knob. Stir in juice of ½ lemon and season with salt and pepper to taste. Place tsimis in a serving dish and top with pistachios and parsley. Serve warm.
Need a dessert to round out your seder? Check out Chef Grace’s Chocolate Miso Torte.
Story contributed by Plated Director of Culinary Product Development Michelle Kresch.
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