Carrot Tzimmes with Dumplings


by Tina Wasserman, award winning author of Entree to Judaism: A Culinary Exploration of the Jewish Diaspora

Growing up I looked forward to having Mrs. Adler’s jarred Carrot Tzimmes with Mini Matzo Balls. They are no longer being made but I created this recipe, Carrot Tzimmes with Dumplings, from my memory of its taste.  If you do not want to make the mini balls, this makes a delicious honeyed carrot side dish that kids especially love.


1 pound steamed, sliced carrots (substitute 1 pound drained canned carrots)
1/3 cup chicken stock
1/3 cup orange juice
1/4 teaspoon ginger
1/3  cup honey
1 Tablespoon  pareve margarine
1 1/2 teaspoons potato starch dissolved in 3 Tablespoons water


Make matzo ball mixture according to your favorite recipe.  Use part of the mixture to make your miniature balls by shaping 1 scant teaspoon of dough into a ball in your oiled hands and adding it to the boiling water.  Reserve matzo 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 then add to the carrots. Stir constantly until mixture thickens.

When mixture has thickened, add the reserved matzo balls and gently combined until the dumplings are coated and heated through.


Yield: 12 miniature matzo balls or 3 regular sized matzo balls, quartered

Recipes: Passover, Side Dish, Carrots, Parve, Kosher

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