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Monday, August 12, 2013

Rosh Hashanah is coming

Okay people, don't panic!  I know it's only a little over 3 weeks to Rosh Hashanah!

Don't worry!  I've got you covered.  

I realize many of you prepare the same main courses every year.  Brisket and/or chicken, but what about side dishes?  I know, tzimmes is a regular guest at your Rosh Hashanah table, but what if we change that up!  You might be surprised at the results you receive from your family and friends.  They'll probably gobble up the new sides.

Have you ever made a tagine?  It's a Moroccan dish named after the pot it's cooked in.  However, you don't need to run out and buy any special equipment.  You can prepare it in an ordinary saute pan.

Here's my recipe for a sweet potato tagine that's great for carnivores and vegetarians alike.

Sweet Potato Tagine (P)

A tagine is a Moroccan stew.  This is a flavorful dish that is sweet enough to serve on Rosh Hashanah or any time of the year.
Makes 6 servings

3 tablespoons olive oil
1 – 10 ounce package frozen pearl onions, thawed and drained
2 pounds sweet potatoes, peeled and cut into 1 inch cubes
3 carrots cut into 1/2 inch rounds
1/2 cup pitted prunes
1/2 cup dried apricots
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
2 tablespoons honey
1 1/2 cups vegetable stock
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Heat the oil on medium high heat in the base of the tagine, if your tagine has a metal base, or a large saute or fry pan.  Add the onions and saute about 5 minutes, until tender.  Remove half and reserve for later.
Put the sweet potatoes and carrots in the base of the tagine and saute until lightly browned.  Add the prunes, apricots, cinnamon, ginger and nutmeg and cook for 1 minute.  Add the honey and vegetable stock, season with salt and pepper, bring to a boil.  Reduce heat to simmer, cover and simmer for 1 hour, until carrots and sweet potatoes are very tender.  
Stir in the reserved onions, cover and cook an additional 15 to 20 minutes.  Fold in the cilantro and mint, taste and adjust seasonings.  Serve warm.
Goes well with brisket, roast chicken or lamb.

This is the first installment of Rosh Hashanah entries.  Check back every few days for something new for Rosh Hashanah and for Yom Kippur.


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