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This festive dish is a favorite for Moroccan Jews on Rosh Hashanah. Tanzia is a perfect way of adding sweetness to your new year.
8 tablespoons Tonnelli Avocado Oil, divided
2 pounds yellow onions, thinly sliced
1 teaspoon Tuscanini Sea Salt, plus more to taste
1/2 cup pitted prunes, halved
1/2 cup dried apricots, halved
1/2 cup dried figs, stemmed and halved
1/2 cup shelled walnut halves and pieces
2 tablespoons sugar
1 teaspoon Gefen Cinnamon
freshly ground black pepper, to taste
1 pound sweet potatoes, peeled and cut into 2-inch pieces
1 pound turnips, peeled and cut into 2-inch pieces
2 pounds butternut squash, peeled, deseeded, and cut into 2-inch pieces
1/2 teaspoon ground turmeric
1/2 cup blanched slivered almonds, to garnish
Add six tablespoons oil to a large skillet over medium heat. Add the onions and one teaspoon 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, mix well, and season with salt and pepper, to taste.
Preheat the oven to 375 degrees Fahrenheit.
Place the potatoes, turnips, and butternut squash on a roasting pan and rub with the remaining oil, then toss the vegetables with the turmeric, and season well with salt and pepper. Spread out the vegetables on the pan and spoon the fruit mixture over and around the vegetables.
Add one and a half cups of water to the pan. Roast the vegetable mixture until well browned and cooked through, stirring them once halfway through cooking for even browning and adding more water if needed, about one hour.
While the vegetables are roasting, toast the almonds in a dry medium skillet over medium-low heat, stirring often, until lightly browned, about six to eight minutes. Set aside.
Transfer the vegetables and fruit-nut mixture to a large serving platter and sprinkle with the toasted almonds. Serve immediately.
Taken from Jewish Holiday Cooking ©️2022 Cider Mill Press, cidermillpress.com.
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