 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
This recipe comes from Levana Kirschenbaum, one of my favorite cooks in New York. Tzimmes is normally cooked loosely in a pot and served as a pretty wet side dish, but Levana put a whole new spin on this traditional food, and has turned it into a delicious kugel. If you use matzo meal instead of flour, it's a fantastic addition to your Passover repetoire. Ingredients:
1 large sweet potato, peeled and grated (about 1 pound) |
1 lb carrot, peeled and grated (4-5 medium) |
1 medium onion, peeled and grated |
1 cup crushed pineapple with juice |
1 inch fresh ginger, peeled and grated |
1 cup pitted prune, coarsely chopped |
1 teaspoon ground cinnamon |
3 eggs |
1 cup flour (or matzo meal) |
1/2 cup oil |
1/4 cup light brown sugar |
3 tablespoons brandy |
salt and pepper, to taste |
Directions:
1. Preheat the oven to 375 degrees F.
2. In a large bowl, mix all the ingredients together.
3. Don't squeeze the mixture or you will extract moisture and the end product will be soggy.
4. Pour into a greased 10 inch round cake pan.
5. Bake for 1 hour, or until a knife inserted into the center comes out clean.
6. Cut into slices and serve warm.
|
|