Rhubarb and Carrot Tzimmes
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Rhubarb and Carrot Tzimmes - pareve
3 cups peeled, 2-inch pieces rhubarb
3 cups peeled, 2-inch pieces carrot
1/2 cup diced sweet onion
2 bay leaves
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon fresh-ground pepper
In a heavy pot, combine all the ingredients and enough cold water to
cover them by 2 inches. Cover the pot, bring just to a boil, and
reduce heat to a low simmer. Cook for 1 hour, stirring occasionally.
Adjust the seasoning with salt and pepper.
Serve warm or at room temperature. Makes 8 servings.
Can be made several days ahead.
Source: "Tasting Freedom" Alan Susser, chef-owner of Chef Allen's in
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