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Lilly’s Table

 

Meal Detail

 

Dinner

Fig Brisket with Sweet Potato & Carrot Tzimmes with Beet Crisps

from the Week of March 29, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Soak the figs and prepare the brisket. Once the brisket is in the oven, start the sweet potatoes, carrots, apples and onions. Once those are cooking away, thinly slice the beets and fry up in a sauté pan of oil.


Recipes for this Meal


Spring
Photo of Fig Brisket
  • Easy
  • Medium
  • Hard
Fig Brisket

Dried figs & red wine help melt brisket into flavorful tenderness. This recipe takes very little skill, but a few hours to let it roast in the oven. You can even make this a day or two in advance and heat about 30 minutes before serving. The longer this has under heat the more the fibers will break down into deliciousness. Plan on about 3/4 pound per person and at least 45 minutes per pound to roast.


Spring
Photo of Sweet Potato & Carrot Tzimmes
  • Easy
  • Medium
  • Hard
Sweet Potato & Carrot Tzimmes

Slowly roasted with a bit of broth or orange juice, sweet & savory meld together in this simple side dish perfect to serve with a roast or pair with a salad for a vegan meal.


Fall
Photo of Beet Crisps
  • Easy
  • Medium
  • Hard
Beet Crisps

At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached looking oh so charming. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.