This Moroccan vegetable tanzia from chef Einat Admony is a great vegetarian side or main course for the holidays. Roasted vegetables, caramelized onions, and dried fruits are topped with roasted almonds, which add a welcome crunch.
Read more about Einat’s family on the Jewish Food Society’s archive and try her recipes for jeweled rice tahdig, fresh herb salad, and baked apples with meringue. Find more of our favorite Rosh Hashanah recipes here.
Ingredients
8 tablespoons olive oil
2 pounds yellow onions, thinly sliced
1 teaspoon kosher salt, plus more to taste
½ cup pitted prunes, halved
½ cup dried apricots, halved
½ cup dried figs, stemmed and halved
½ cup shelled walnut halves and pieces
2 tablespoons sugar
1 teaspoon ground cinnamon
Freshly ground black pepper
2 medium sweet potatoes (1 pound), peeled and cut into 2-inch pieces
2 large turnips (1 pound), peeled and cut into 2-inch pieces
1 medium butternut squash (2 – 2½ pounds), peeled, seeded and cut into 2-inch pieces
½ teaspoon ground turmeric
½ cup blanched slivered almonds, for garnish
Preparation
- Heat 6 tablespoons of the oil in a large skillet over medium heat. Add the onions and 1 teaspoon of salt and cook, stirring frequently, until caramelized and deep golden brown, about 30 minutes. Transfer the onions to a large bowl. Add the prunes, apricots, figs, walnuts, sugar, and cinnamon. Stir until fully combined and season with salt and pepper to taste.
- Preheat the oven to 375°F. Rub the potatoes, turnips, and butternut squash with the remaining 2 tablespoons of oil, then toss the vegetables with the turmeric. Season well with salt and pepper. Spread the vegetables evenly in a large roasting pan. Spoon the fruit-nut mixture over and around the vegetables.
- Add 1½ cups of water to the pan. Roast the vegetable mixture for one hour until well browned, stirring it once halfway through and adding more water if needed.
- While the vegetables are roasting, toast the almonds in a dry medium-sized skillet over medium-low heat, stirring often, until lightly browned, about 6 to 8 minutes. Set aside.
- Transfer the vegetables and fruit-nut mixture to a large serving platter and sprinkle with the toasted almonds. Serve immediately.
