Tzimmes: Rhubarb and Carrot Tzimmes - pareve

Posted by : Karen Selwyn

Allen Susser is the chef-owner of Chef Allen's in Aventura, Florida. 
The article which he wrote to accompany this recipe is quite moving.  

He writes about a typical seder in 1964 for which his grandmother would
have done all the cooking.  Since Susser's grandparents were from
Austria-Hungary and Romania, the seder dishes were typically Eastern
European.  Next, Susser writes about the seder he will prepare this year
which will incorporate what he has learned about Sephardic cuisine while
living in south Florida.  

The message of the article is the tug between the homey pleasures of
familiar family recipes and the excitement of preparing new recipes
drawing on other ethnic strands of Judaism. Susser's solution to this
dilemma is to make Eastern European favorites with Sephardic accents.

Susser also provides recipes for Chayote-Leek Matzo Kugel, Shiitakes
and Asparagus in Tomato Broth with Matzo Pasta, Red Snapper Gefilte Fish
with Lime-Grated Horseradish, and Orange-Guava Passover Cake.  These are
posted separately.

Karen Selwyn

*   *   *   *   *   *   *

Rhubarb and Carrot Tzimmes

3 cups peeled, 2-inch pieces rhubarb
3 cups peeled, 2-inch pieces carrot
1/2 cup diced sweet onion
2 bay leaves
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon fresh-ground pepper

In a heavy pot, combine all the ingredients and enough cold water to
cover them by 2 inches. Cover the pot, bring just to a boil, and reduce
heat to a low simmer. Cook for 1 hour, stirring occasionally. Adjust the
seasoning with salt and pepper. 

Serve warm or at room temperature. Makes 8 servings. 

Can be made several days ahead.

Source: "Tasting Freedom"
         Alan Susser
         MIAMI HERALD (on-line edition), 4/2/98

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