Commonly enjoyed during Rosh Hashanah, this sweet and earthy Jewish side dish features carrots cooked down with prunes, dried apricots, and orange juice until tender and saucy, with ginger and thyme adding balance and complexity. Serve alongside roast chicken for a holiday meal to remember.
Step 1
Heat oil in large high-sided skillet (or medium Dutch oven) on medium. Add onion and 1/4 teaspoon salt and cook, covered, stirring occasionally, until onion is translucent, 5 to 6 minutes.
Step 2
Add garlic and cook, stirring constantly, 1 minute. Sprinkle with flour and cook, stirring constantly, 1 minute. Add orange juice, carrots, prunes, apricots, ginger, bouillon base, thyme, and 2 cups water. Cover and bring to a boil. Reduce heat to a simmer and simmer, covered, stirring occasionally, 15 minutes.
Step 3
Uncover and simmer, stirring occasionally, until carrots are tender and sauce has thickened, 20 to 25 minutes more. Discard ginger and thyme.
