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Moroccan Carrots and Yams

November 23, 2013
Moroccan Carrots and Yams

There’s a lot of carrying-on (in a good way) that Thanksgiving and Chanukah overlap this year. There’s even a coined term being tossed all over the Internet regarding it that I won’t repeat because I don’t like the way it sounds. So I’m not going to say it and you can’t make me.

But the interplay of the two festivals made me think about all things orange and traditional foods used for Jewish Shabbat dinners and festivals. Tzimmes is a common side dish that is prepared a gazillion ways with carrots and sweetness always included. There might be honey or sugar or raisins or prunes or some other type of dried fruit. Tori, AKA The Shiksa in the Kitchen, offers a good recipe for tzimmes . Check it out on her food blog.

Carrot coins are lovely. The circles look great on a plate. Why not pair them with a similarly-colored veggie. Aha! Thanksgiving! Yams! Of course!

carrots and yams

cut-up carrots and yamsThought I would give them a Moroccan influence. Ever since Novio and I returned from Israel, I’m even fonder of incorporating Middle Eastern flavors. Cinnamon and cumin added to a bit of brown sugar creates a wonderful and warm boost to the vegetables.

warm goodness

brown sugar and spices

Reducing the cooking liquid by half intensifies the flavors. It’s a like a booster shot. Between the seasonings and the liquid reduction, your veggies will be happening!

Morrocan Carrots & Yams

Ingredients:

1 lb. carrots (or about 10 medium), peeled and cut 1/2 inch rounds
2 medium yams, peeled and cut into bite-size chunks
1 1/2 c. water
1 T. canola or grapeseed oil
1 T. light brown sugar
1/2 t. cinnamon
1/4 t. cumin
salt & pepper

Directions:

Combine carrots, yams, water and salt & pepper in a medium saucepan. Bring to a boil and simmer, partially covered, for about 10 minutes.

Add sugar, cinnamon, cumin and oil and cook uncovered, for 10 more minutes, or until soft. This is most definitely not one of those crisp-tender dishes.

Remove carrots and yams with slotted spoon to serving dish. Cook remaining liquid until reduced by half.  Pour over carrots and toss gently.

Serve hot or at room temperature. Serves 4-6.

Recipe can easily be multiplied. Do yourself a favor. Get help with all the peeling if you need it.

Happy Chanukah!

Happy Thanksgiving!

Moroccan Carrots and Yams

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From → Sides, Veggies

4 Comments
  1. Florene Rozen permalink

    Thanks. As I told you before, I love Moroccan food. In 1964 I spent several weeks in the country and learned a lot about their food from an elderly Spanish woman who emigrated there during a Spanish famine at the turn of the century. A dear, sweet lady whom I stayed with for a time. Happy holidays to you and yours. Florene

  2. It looks very tasty. I will try it.
    Thank you! Esther

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