Thursday, September 13, 2018

Tzimmes under pressure

Image result for carrots sweet potato

As Seen on TV Power Pressure Cooker XLSo I've been trying to replicate my grandmother's a''h and mother's tzimmes since I've had my own household.  I could never get the softness of the carrots right or the thickness of the sauce. I have tried it different ways, baking, simmering, with orange juice, with crushed pineapple and nothing worked. Since I have a love affair with my electric pressure cooker, I decided to give that a try. And the saying, try, try again paid off as I met with success! And, in minimal time.

So over the years I've learned a few things, baby carrots, for some reason, don't work, don't put too much liquid in the pot and there's no shame in using a little cornstarch for the thick glisteny texture you desire.

So in just 20 minutes (plus time to bring it up to pressure) I B"H had perfect tzimmes to accompany my Rosh Hashana meal, and enough to freeze for Yom Kippur!

This is a wonderful accompaniment to any roasted meat or chicken entree. It keeps for a week in the refrigerator, and reheats well.

My Heritage Tzimmes

4 large carrots, peeled and cut in 2 inch pieces
2 medium sweet potatoes, peeled and cubed
1/2 cup prunes, pitted
1/2 cup dried apricots
1/2 cup light brown sugar
1/4 cup honey
1 teaspoon ground cinnamon or 1 large cinnamon stick (discard after cooking)
1/4 teaspoon ground ginger
pinch cardamon
salt and pepper to taste
1/2 cup orange juice
1/2 cup water
1 Tablespoon corn starch

Place all items in the pot of an electric pressure cooker in the order listed. 

Secure lid and set to rice/beans setting for 20 minutes.

When done cooking release pressure. 

Remove vegetables and fruit to a container. 

Whisk corn starch into remaining liquid with pressure cooker on keep warm setting. When liquid is glisteny and thickened, pour over tzimmes and stir gently.

Serve warm

Yield: 10-12 servings

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