Tsimmes is a traditionally Jewish dish, and one of my favorites (sweet-salty main dishes are very much my thing, after all). This one is from Clean Start, which I have checked out of the library. I'm not very enthusiastic about cookbooks that are prescriptive (rather than descriptive), so I found the "clean start/clean food" concept to be a little preachy. It's also an entirely gluten-free cookbook, which is a dietary restriction I'm grateful not to have (I think it makes baking especially difficult). I'm only willing to jump through all the gluten-free hoops if I'm cooking for someone who needs to eat GF, so most of the recipes for baked goods would be special-occasion-only in our house. All that aside, though, there are some great-looking recipes in here, and I definitely enjoyed Walters' version of tsimmes.
adapted from Clean Start
Preheat oven to 375. Whisk a bit of the orange juice into cornstarch or arrowroot powder until it forms a paste. Whisk in the rest of the juice. Combine all ingredients (just use a few pinches of salt to start) in an oiled casserole dish. Cover, and bake for 45 minutes. Uncover, stir, and bake another 15 minutes. Stir again, and bake for a final 15 minutes.
- 1 tsp arrowroot powder or cornstarch
- 1 C orange juice
- 8-10 C mixed root veggies, cut into 1-inch chunks (she suggests carrots, sweet potatoes, and parsnips)
- 1 yellow onion, sliced
- 10 pitted prunes, halved
- 1/2 C dried cherries
- thumb-sized piece ginger, peeled and cut into thin matchsticks
- 1/4 C maple syrup
- juice of 1/2 lemon or lime
- 1/8 tsp freshly grated nutmeg
- peel from 1 lemon, roughly chopped
- salt, to taste
Remove from oven, stir again, add salt to taste, and serve.serves 4-6
The pilaf is something I improvised to use up some farro I found in the back of the pantry.
In a dry skillet, toast the farro for 4 minutes or so over medium-high heat. The grains will begin to brown and pop in the pan toward the end. Add the liquid, and bring to a boil. Cover and simmer for 5o to 60 minutes. The grains should be tender (sadly, they will still be "squeaky"). Drain.
- 1.5 C farro (we get ours at the farmer's market from Bluebird Grain Farms)
- 8 C stock (or water plus bouillon)
- 1/2 C dried cranberries
- 1/2 C walnuts, chopped
- 4 green onions, chopped
- juice from 1/2 lemon
- generous grinding of pepper, to taste
- salt, to taste
Toss with remaining ingredients. Add salt and pepper to taste. (I found that this dish tasted best with a lot of pepper.) Serve warm.serves 4-6