Carrot Tzimmes

Ingredients

• 1.2 kg carrots, frozen diced or baby carrots, defrosted slightly
• 2.190 ml flour, use potato flour on Pesach
• 3.250 ml water
• 4.5 ml salt
• 5.125 g schmaltz (rendered chicken fat)
• 6.250 g golden syrup
• 7.500 g prunes, pitted, optional

Method

1. 1.Defrost carrots slightly and place in a casserole.
2. 2.Mix together the water and flour to form a paste.
3. 3.Add the syrup, salt and the schmaltz to the flour mixture and beat with a rotary beater.
4. 4.Pour over the carrots and mix well.
5. 5.Cover carrots and bake covered at 160°C (325°F) for 2–2½ hours. Carrots must be soft.
6. 6.If desired remove from oven about halfway. Add the prunes. Mix in carefully. Bake another hour, covered.
7. 7.N.B. Mix the carrots every 30 minutes or so to coat well with the syrup mixture.

Notes

• Flour can be replaced with potato flour for Passover (Pesach).
• Source: page 10 of Adobe Scan 24 Feb 2026.pdf.