Carrot Tzimmes with Dumplings
This recipe is featured in Tina Wasserman's cookbook, Entree to Judaism: A Culinary Exploration of the Jewish Diaspora. "In Tina's recipes each ingredient tells a story. Each recipe expresses an ethical value, explores an historical event, evokes a memory." - Rabbi Debra Robbins, Temple Emanu-El, Dallas, TX
When I was young, I loved Mrs. Adler’s jarred carrot tzimmes. I created this recipe in Texas when it was no longer available. It’s great for Passover too!
This is also a favorite Ashkenazic dish for Rosh HaShanah. The Yiddish word for carrot is mehren, which also means "increase," and according to The Rosh Hashanah Anthology the eating of carrot tzimmes is accompanied by the expression: "May it be Thy will that our merits will be increased." Carrots were also cooked whole and then sliced into circles, resembling coins in color and shape. This patently added to a yearning for a prosperous new year.
- Make matzah ball mixture according to your favorite recipe. Use part of the mixture to make miniature balls by shaping 1/2 teaspoon of dough into a ball in your oiled hands and adding it to the boiling water. Cook and reserve matzah balls for later.
- Place sliced cooked carrots, stock, orange juice, ginger, and honey in a saucepan and heat to boiling.
- Reduce heat and add margarine.
- Give potato starch mixture a stir to recombine and add to the carrots. Stir constantly until mixture thickens.5. When mixture has thickened, add the reserved matzah balls and gently combine until the dumplings are coated and heated through.
- If you want to make a portion of carrots look larger, slice them on the diagonal.
- Always stir a hot mixture as you add a potato starch–water mixture to it. Potato starch will congeal instantly if not stirred rapidly.
- An easy way to make little matzah balls is to put the mixture in a pastry bag fitted with a number 6 tip. Squeeze out 1/2 inch of dough and cut it off with a knife over the pot of boiling water.