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A warm, comforting sweet stew of carrots, sweet potatoes, and dried fruit, gently spiced with cinnamon. This classic Ashkenazi Jewish dish is a staple for holidays like Rosh Hashanah, symbolizing a sweet new year. It's a perfect cozy side dish that pairs beautifully with roasted meats.
For 6 servings
Preheat your oven to 350°F (175°C). Lightly grease a 3-quart casserole dish or a 9x13 inch baking dish.
In a large bowl, combine the prepared sweet potatoes, carrots, prunes, and dried apricots. Toss them gently to mix.
In a separate medium bowl, whisk together the orange juice, water, honey, melted butter, brown sugar, cinnamon, ginger, salt, and black pepper until the sugar and salt are dissolved. This creates the glaze.
Pour the glaze mixture over the sweet potatoes and fruit in the large bowl. Stir thoroughly until everything is evenly and generously coated.
Transfer the entire mixture to your prepared baking dish and spread it into an even layer. Cover the dish tightly with aluminum foil.
Bake covered for 60 minutes. The vegetables will begin to soften and absorb the flavors.
Carefully remove the foil, give the tzimmes a good stir, and return it to the oven uncovered. Bake for an additional 30-40 minutes, or until the vegetables are fork-tender and the liquid has reduced to a thick, syrupy glaze.
Remove from the oven and let it rest for at least 10 minutes before serving. This allows the glaze to set slightly. Serve warm.
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A warm, comforting sweet stew of carrots, sweet potatoes, and dried fruit, gently spiced with cinnamon. This classic Ashkenazi Jewish dish is a staple for holidays like Rosh Hashanah, symbolizing a sweet new year. It's a perfect cozy side dish that pairs beautifully with roasted meats.
This jewish_american recipe takes 110 minutes to prepare and yields 6 servings. At 473.39 calories per serving with 4.9g of protein, it's a beginner-friendly recipe perfect for side or dinner.
For a heartier, main-course tzimmes, add 2 lbs (900g) of beef flanken or brisket chunks. Brown the meat first, then nestle it among the vegetables before baking. You may need to increase the baking time by an hour.
Feel free to substitute other dried fruits like figs, dates, or dried cherries for some of the prunes or apricots.
Replace the honey and brown sugar with an equal amount of maple syrup or silan (date honey) for a different flavor profile.
Add one large, thickly sliced onion to the vegetable mixture for a savory counterpoint to the sweetness.
Sweet potatoes and carrots are excellent sources of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for vision, immune function, and skin health.
The combination of root vegetables and dried fruits like prunes and apricots provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps you feel full.
The colorful vegetables, fruits, and spices like cinnamon are packed with antioxidants, which help protect your body's cells from damage caused by free radicals.
Tzimmes is a traditional Ashkenazi Jewish sweet stew typically made from carrots and dried fruits like prunes and apricots, often combined with other root vegetables like sweet potatoes. It's slow-cooked until tender and glazed, and is especially popular during holidays like Rosh Hashanah.
Tzimmes can be considered moderately healthy. It's packed with vitamins, particularly Vitamin A from the sweet potatoes and carrots, and high in dietary fiber from the fruits and vegetables. However, it is also high in sugar from the dried fruit, honey, and brown sugar, so it should be enjoyed in moderation.
A one-cup serving of this Tzimmes recipe contains approximately 470 calories. The exact number can vary based on the size of your vegetables and the specific brands of ingredients used.
Absolutely! Tzimmes is an ideal make-ahead dish. In fact, the flavors often improve after a day or two. Store it in an airtight container in the refrigerator for up to 4 days and reheat in the oven or microwave.
Yes, you can make tzimmes on the stovetop. Combine all ingredients in a large, heavy-bottomed pot or Dutch oven. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, stirring occasionally, until the vegetables are tender and the sauce has thickened.
Tzimmes is a classic side dish for roasted chicken, beef brisket, or roasted turkey. It also pairs well with potato kugel or simple steamed rice.