Mile End's Tsimis
Mile End's Tsimis might be a good recipe to expand your beverage collection. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6 and costs $1.57 per serving. One portion of this dish contains around 6g of protein, 14g of fat, and a total of 483 calories. This recipe from Serious Eats requires black pepper, prunes, ground ginger, and juice of lemon. From preparation to the plate, this recipe takes about 2 hours. A couple people made this recipe, and 11 would say it hit the spot. Overall, this recipe earns a solid spoonacular score of 63%. If you like this recipe, take a look at these similar recipes: Mile End's Knishes, Mile End Chopped Liver, and Mile End's Brussels Sprouts with Candied Walnuts and Apples.
Servings: 6
Ingredients:
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons canola oil
2 pounds carrots (about 6 large carrots), peeled and cut into 1/4-inch coins
Chopped fresh flat-leaf parsley, for garnish
1/2 cup golden raisins
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup honey
Juice of 2 lemons
1 teaspoon Diamond Crystal kosher salt, plus more to taste
1 cup quartered pitted prunes
3/4 cup sunflower seeds, toasted
3 sprigs of thyme
Equipment:
roasting pan
oven
frying pan
Cooking instruction summary:
Procedures 1 Preheat the oven to 350°F. In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes. 2 Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. 3 When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely. 4 Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes. Then add the sunflower seeds and juice from remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.
Step by step:
1. 1
2. Preheat the oven to 350°F. In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
3. 2
4. Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme.
5. 3
6. When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
7. 4
8. Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes. Then add the sunflower seeds and juice from remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste.
9. Garnish with the chopped parsley.
Nutrition Information:
covered percent of daily need
