Resting on my Laurels
I apologize if sixty thousand Weekend Herb Bloggers have already used this title. This week I made a couple of things with bay leaves. For a long time I resisted cooking with laurel or bay leaves. The whole point seemed to elude me. I began to see reason when I started preparing beans frequently. The real turning point came when I started combining them with fruit, as I do in this tsimes.
I slice the carrots diagonally because I think the ovals look prettier with the shape of the prunes than plain circles. The slices are about 3/16” thick, or just shy of a quarter-inch (0.5 cm)
Lost and found Tsimes
Pitted prunes, equal to 2/3 the volume of the carrots (they will expand)
Tea (you may use water)
One large onion, cut into medium dice
Six slender carrots, about one pound, sliced into thin ovals
1 or 2 bay leaves
2 chile pods
1 lemon, cut into slices or wedges
Heat oil in a large skillet. Use a larger skillet than you think you need so that everything can caramelize evenly. Add diced onions, lower heat and cook for several minutes. When the onions are about halfway there (light gold) add the sliced carrots, chile pods and bay leaves. Continue to cook and stir several minutes more or until onions are deep nut-brown and carrots are taking a bit of color. Add the prunes and tea and a bit of salt, and raise heat somewhat. Allow the tsimes to cook, stirring occasionally until the tea is absorbed and the carrots are done. Taste for salt and possibly a little sugar. Put the lemon wedges or slices in the pan just long enough before serving to warm them up. So pretty.
Weekend Herb Blogging, Food and Drink, Recipes, Cooking, Food, Vegetarian, vegetables, vegan