Vegetable Tzimmes

Ingredients

• 1.carrots, 1 large packet frozen cubed, or ~12 fresh carrots peeled and sliced
• 2.250 millilitre water, initial cooking liquid for carrots
• 3.5 millilitre salt
• 4.2.5 millilitre black pepper
• 5.3 potatoes, cubed
• 6.pumpkin, cubed; amount to taste
• 7.250 millilitre golden syrup, 1 cup
• 8.5 millilitre ground ginger
• 9.1.25 millilitre ground cinnamon
• 10.15 millilitre potato flour, to thicken; about 1 tablespoon
• 11.sweet potatoes, optional; cubed; can be added with potatoes and pumpkin

Method

1. 1.Put carrots into a pot with about 1 cup water, 1 teaspoon salt and ½ teaspoon pepper and cook for about ½ hour. (Time depends on whether using fresh or frozen carrots.)
2. 2.Add about 3 cubed potatoes and some cubed pumpkin and boil for ½ hour.
3. 3.Add 1 cup of syrup, 1 teaspoon ginger, ¼ teaspoon cinnamon and boil for another ½ hour.
4. 4.Thicken with about 1 tablespoon potato flour and cook for another 15 minutes. At this stage, adjust the seasoning.
5. 5.Put into an ovenproof dish to heat for about ½ hour.

Notes

• Card note: 'You can also add cubed sweet potatoes.'
• A vegetable tzimmes — the classic Ashkenazi Jewish slow-cooked sweet dish, traditionally served on Rosh Hashanah and Passover.
• All quantities are approximate — this is a flexible, forgiving dish. Scale to the number of vegetables.
• Potato flour gives a glossy, thick sauce. Cornflour can substitute.