After lighting the Hanukkah menorah, sit down to a cozy dinner that can include this side dish of roasted fresh vegetables with a sweet touch of apricots.
As a menu suggestion, it would be a tasty accompaniment to roasted chicken.
Roasted Vegetable Tsimmes with Apricots
Tsimmes means "a fuss" in Yiddish, but this recipe is quite easy.
Ingredients:
Makes about 10 servings.
4 large parsnips
2 large beets
2 large sweet potatoes
2 large onions
2 tablespoons cooking oil
1 head garlic, peeled and separated into cloves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1âÑ2 teaspoon sweet OR hot paprika
One, 7-ounce package, dried apricots-halved
Preheat oven to 375 degrees. Peel vegetables and cut into 2- to 3-inch pieces. In a roasting pan arrange vegetables in rows, avoid mixing the different vegetables. Drizzle with oil. Sprinkle with garlic cloves, salt, pepper, and paprika. Do not stir.
Cover tightly and roast for 1 hour. Uncover and sprinkle with apricots. Gently stir each row of vegetables, avoiding mixing. Roast uncovered another 35 minutes more, or until vegetables are tender. Stir once. When ready to serve, combine vegetables in a serving bowl.
Tip: Prep vegetables and garlic the day before, and keep in plastic bags in the refrigerator. Keep beets and garlic separate. Have room-temperature before roasting.
GOOD TO HEAR FROM YOU!
Hello Pat,
I read your column and especially enjoy recipes that bring back memories like the Durgin Park Indian pudding. I remember those strong waitresses carrying many heavy dishes in one hand, and a heavy pitcher of water in the other. Seating was at a long picnic table setting with people you didn't know next to you. I would love to try this recipe in a crock-pot, but lost ¬ your column that I had clipped out. Could you please send it to me?
Sincerely, Patty C.
Dear Patty,
I'm glad you wrote in. It was interesting to read your memories of Durgin Park. I am happy to e-mail this to you. ¬
Pat
Hi Pat,
Saw your recipe for Indian pudding in the Tribune, but my husband discarded the paper before I cut it out. Could you please send me a copy? I never made it before. I will bake it the "slow way" in the oven. Will any casserole dish do, or must it be in a "crock"?
Thanks for your guidance.
Ellen S.
Dear Ellen,
I made it twice this past year and used an oven-proof casserole dish. Worked fine.
I have e-mailed you a copy of the recipe. Glad you asked and happy cooking!
Pat
ÔÇæÔÇæÔÇæ
Pat Altomare's "Pat's Kitchen" runs weekly in the Friday Life section of The Eagle-Tribune. She invites your questions and comments. E-mail patakitchen@yahoo.com, or write c/o The Eagle-Tribune, 100 Turnpike St., North Andover, MA 01845.w
