Sarah Levinrad's Carrot Tzimmes

Ingredients

• 1.1.5 kg carrots, peeled and diced
• 2.4 potatoes, diced
• 3.ground ginger
• 4.30 ml ginger syrup
• 5.60 ml schmaltz (rendered chicken fat)
• 6.salt
• 7.matzo meal
• 8.carrot cooking water, reserved from boiling

Method

1. 1.Peel about 1½ kg carrots.
2. 2.Boil up for 10 minutes. Drain but retain the water.
3. 3.Dice the carrots — can use chipper on Magimix.
4. 4.Dice 4 large potatoes.
5. 5.Mix through.
6. 6.Add ½–1 teaspoon ginger, 2 tablespoons ginger syrup, 4 tablespoons shmaltz, 1–2 teaspoons salt, 3–4 tablespoons matzo meal.
7. 7.Taste and adjust seasonings.
8. 8.Add about 12–14 soup ladles of the carrot water. The mixture must be very loose.
9. 9.Pour into an ovenproof dish and bake at 350°F (180°C) for about 1½ hours.
10. 10.Stir every now and then.
11. 11.Lower oven temperature to 300°F (150°C) and bake until potatoes are soft and mixture golden.

Notes

• The mixture must be very loose before baking — it thickens considerably during cooking.
• Recipe is presented as a method with embedded quantities rather than a separate ingredient list.
• Source: page 8 of Adobe Scan 24 Feb 2026.pdf.