MANGO-GINGER TZIMMES

Amarante

Mon, Sep 19 2016, 1:09 pm

This is a nice variant on more traditional itzmmes with addition of ginger, mango and crystallized ginger.

MANGO-GINGER TZIMMES

Source: Leah Koenig - Modern Jewish Cooking

SERVES 6 TO 8

8 OZ/225 G CARROTS, PEELED AND CUT INTO 1-IN/2.5-CM PIECES
2 LB/910 G SWEET POTATOES, PEELED AND CUT INTO 11/2-IN/4-CM PIECES
1/3 CUP/80 ML MANGO JUICE
ZEST OF 1 LIME
2 TBSP FRESH LIME JUICE
1/4 CUP/95 G HONEY
1 TBSP LIGHT BROWN SUGAR
1/2 TSP GROUND CINNAMON
1/2 TSP GROUND GINGER
2 TSP FINELY GRATED FRESH GINGER”
3 TBSP FINELY CHOPPED CRYSTALLIZED GINGER
1/2 TSP KOSHER SALT
2 RIPE MANGOES, PEELED AND CUT INTO 1-IN/2.5-CM PIECES
1 CUP/225 G PITTED PRUNES OR DRIED APRICOTS (OR HALF OF EACH)

1. Preheat the oven to 350°F/180°C. Bring a large saucepan of water to a boil over high heat. Add the carrots and sweet potatoes and cook until tender, but not completely soft, 12 to 15 minutes. Drain, rinse with cool water, and drain again.

2. Meanwhile, in a large bowl, whisk together the mango juice, lime zest, lime juice, honey, brown sugar, cinnamon, ground ginger, grated ginger, crystallized ginger, and salt. Add the cooked carrots and sweet potatoes along with the mangoes and prunes, and gently toss to coat.

3. Transfer the mixture to a 9-by-13-in/23-by-33-cm baking dish. Cover with aluminum foil and bake until tender and juicy, 25 to 30 minutes. Remove the foil, gently stir, and continue baking, uncovered, until the juices reduce slightly, 10 to 15 minutes. Remove from the oven and transfer to a bowl. Just before serving, gently stir to coat the tzimmes with the pan juices. Serve warm.