Adapted from Leah Koenig’s “Modern Jewish Cooking”

  •  1 kg carrots, peeled and cut into round ‘coins’
  •  1 kg sweet potatoes, peeled and cut into 1 1/2 (4cm) pieces
  •  160ml (¾ cup) mango juice
  •  zest of 2 limes
  •  juice of 2 limes
  •  190ml (1/2 cup) honey
  •  2 tablespoon brown sugar
  •  1 teaspoon ground cinnamon
  •  1 teaspoon ground ginger
  •  2 tablespoon finely grated fresh ginger
  •  1/2 teaspoon kosher salt
  •  2 ripe mangoes, peeled and cut into 1 inch (2.5 cm) pieces
  •  225g (1 cup) dried apricots

Bring a large saucepan of water to a boil over high heat. Add the carrots and sweet potatoes and cook until tender, but not completely soft, 12 to 15 minutes. Drain, and return to the pot.

Add the mango juice, lime zest, lime juice, honey, brown sugar, cinnamon, ground ginger, grated ginger, and salt. Add the mangoes and apricots, and gently toss to coat.

Over a very low flame with the pot covered, cook for a further 10 to 15 minutes until the carrots and sweet potatoes are tender. Just before serving, gently stir to coat the tzimmes with the pan juices. Serve warm.
(Feel free to half this recipe!)