This ‘mash’ has its roots (pun intended) in the Jewish dish, tzimmes, which is a sweet stew, usually made with carrots and dried fruit, though other roots can also be used. Tzimmes are usually served during Rosh Hashanah. This variation uses applesauce and carrots, though other roots, alone, or in combination, work wonderfully well. It’s fairly sweet, for me anyway, for a side dish. I thought it would make a nice dessert. It would pair well with savory dishes where a balancing sweetness is desired.
2 c (peeled) sliced carrots, or other roots, or a combination
2 c applesauce or a combination of applesauce/pearsauce/quince sauce
1/3 c orange juice or apple juice or water from cooking carrots
1 T orange zest or 1 t lemon zest
2 T melted butter or coconut oil
1 T honey or maple syrup
1 t ground cinnamon
1 t salt
1/4 t black pepper
1/8 t ground cloves
1/8 t ground nutmeg
1/2 c chopped walnuts, pecans or pumpkin seeds
1. Cook carrots in water until tender. Drain, reserving cooking liquid.
2. Preheat oven to 425ºF. Grease an 8″ x 8″ cooking baking vessel.
3. Combine cooked carrots, applesauce, juice, and zest in a food processor. Process until smooth. Transfer to a large bowl. Add remaining ingredients except nuts and stir to combine. Scrape into prepared baking vessel. Top with nuts. Bake for 25 – 30 minutes, until the nuts are toasted and the mash is heated through.