- Root vegetables
- Sweet potato
Tzimmes is a lightly sweetened stew that is served on Jewish holidays such as Passover or Rosh Hashanah. This is my grandmother's recipe made with carrots, sweet potatoes and pineapple.
1 person made this
- 1 tablespoon vegetable oil
- 5 carrots, sliced
- 1 to 2 sweet potatoes, peeled and cubed
- 2 tablespoons honey
- 30ml orange juice
- 1 pinch of salt
- 2 slices tinned pineapple, crushed
- 1/2 teaspoon ground nutmeg
MethodPrep:15min ›Cook:50min ›Ready in:1hr5min
- Heat the oil in a pot and add the carrots with a few tablespoons of water. Simmer until the carrots are soft, about 10 to 15 minutes, stirring often and adding water as needed so the carrots won't burn. Add the sweet potatoes and stir to combine, then add the honey and orange juice and season to taste with salt.
- Bring to the boil, then reduce the heat and simmer at medium heat until the sweet potatoes are soft, about 30 minutes. At the very end, add the pineapple and the nutmeg and cook for an additional 5 minutes until heated through. Serve warm.
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There was always tzimmes on our Rosh Hashanah dinner table, but I was never much of a fan. It was mushy. It had prunes (ick). But who am I to questions such an iconic dish of my ancestors? And so despite some lukewarm feelings about this dish, this year I decided to try my hand at making some tzimmes in my own kitchen. I failed miserably.
Luckily, my friend and colleague Gloria Kobrin from Kosher by Gloria offered to teach me in her New York City kitchen. Her recipe takes two days to prepare and is a beloved family recipe from her great-great grandma who brought it over to the U.S. from Belarus.
You can watch me and Gloria make her classic family recipe below. But let me say this: It was absolutely 100 percent crazy delicious &mdash nothing like the tzimmes I remember from my childhood. I can&rsquot wait to make it again for my family this holiday season. Find Gloria&rsquos recipe for tzimmes below.
Sweet Potato Tzimmes
This dish is much chunkier than some northern tzimmes recipes the proportion of carrot to sweet potato or yam is variable. It can be made 2 days in advance cover and refrigerate until ready to bake.
Servings: 10 - 12
Preheat the oven to 350 degrees. Lightly grease a 3-quart casserole or baking dish, or 2 smaller baking dishes, with nonstick cooking oil spray.
Bring a large pot of lightly salted water to a boil. Add the carrots and sweet potatoes, cover, reduce the heat to medium-low. Cook about 15 minutes, until the vegetables are easily pierced with a fork.
Meanwhile, in a medium bowl, combine the orange juice, honey, salt and cinnamon. Set aside.
Drain the vegetables and transfer them to the prepared dish. Add the prunes and toss gently. Stir the orange juice mixture and drizzle it over the top. Sprinkle with the butter or margarine. (At this point, the tzimmes can be covered and refrigerated until ready to bake.) Cover with aluminum foil and bake about 20 minutes, stirring once or twice, until warmed through. If the tzimmes becomes dry, add a few tablespoons of orange juice.
Marcie Ferris adapted this recipe from one she found for Carrot Tzimmes in the "Shalom Y'all Cookbook" published in 1995 by the Congregation Mickve Israel in Savannah, Ga., which in turn credits the recipe to "Everyday and Challah Day Cooking" from the Gates of Prayer Sisterhood in Metairie, La. Mickve Israel is the oldest Jewish congregation in the South, founded in 1733 by Sephardic Jews.
- 9 medium carrots, (about 1 pound), peeled
- 4 sweet potatoes, (about 2 pounds)
- 1 cup bite-size pitted prunes, (about 6 ounces)
- 1 cup dried apricots, (about 5 ounces)
- 2 tablespoons fresh lemon juice
- 1/3 cup fresh orange juice
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 2 1/2 teaspoons orange zest, (from one orange)
- 1/4 teaspoon salt
Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.
Sweet Potato Tzimmes
- 2 tablespoons olive oil
- 1 cup chopped onions
- 3 large carrots sliced
- 3 large sweet potatoes cooked, baked, or microwaved in their skins, then peeled and sliced
- 1 large apple or pear cored and sliced
- ½ cup chopped prunes
- ¼ cup chopped dried apricots
- ½ cup orange juice preferably freshly squeezed
- 1 ½ teaspoons cinnamon
- ½ teaspoon each: ground ginger and salt
- &frac13 to ½ cup chopped walnuts optional
Vegan-ize any recipe! Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Enjoy more of VegKitchen’s sweet potato recipes.
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- 600g carrots, peeled and cut into 4cm chunks
- 1kg sweet potatoes, peeled and cut into 4cm chunks
- 1 large white onion, halved and sliced
- 1 orange, zested and juiced
- 300ml chicken stock, made with ½ kosher stock cube
- 100g raisins
- 3 tbsp runny honey
- ¾ tsp ground cinnamon
- 2 tbsp sunflower oil
Preheat the oven to 200°C/fan 180°C/gas mark 6. Lay the pieces of carrot and sweet potato in a large, high sided roasting tray with the onion. Add in the remaining ingredients and mix well.
Season, cover with tin foil and cook for 30 minutes, then stir well and cook uncovered for a further 40-45 minutes, adding a splash of water occasionally if it starts to dry up too much. It should be soft and caramelised once finished.
Tzimmes Recipe for Passover
Tzimmes - the classic Jewish side dish that can&apost be beat.
- 45min Duration
- 30min Cook Time
- 15min Prep Time
- 8 - 10 Servings Servings
- 9-10 medium carrots, peeled and cut into 2-inch pieces (about 1-pound)
- 4 sweet potatoes, peeled and cut into 1-inch chunks (about 2-pounds)
- ¼ cup dates
- ½ cup dried pitted prunes
- 1 cup dried apricot
- 2 tablespoons lemon juice
- 1 cup orange juice (fresh is best)
- ¼ cup honey
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1½ teaspoons orange zest
- ¼ teaspoon salt
2. Bring a saucepan of water to a boil and add sweet potatoes and carrots, cooking until just beginning to get tender (but not yet tender), about 10-15 minutes. Drain well.
2. Add to a large mixing bowl with all remaining ingredients, and mix well with a wooden spoon.The carrots and potatoes should still be a little hard, and mixing shouldn't cause them to fall apart or mush.
3. Cover with foil, and bake approximately 30 minutes, basting midway with pan juices.
How to Make It
Preheat oven to 375°. Put carrots, sweet potatoes, butter, thyme, salt, and pepper in a 9- by 13-in. pan and cover tightly with foil. Bake for 25 minutes. Stir, then cook, covered, until carrots are very tender, about 50 minutes. Stir in green onions and cook until wilted, about 5 minutes.
Coarsely mash vegetables in pan.
*For a nondairy kosher version, use extra-virgin olive oil in place of the butter.
Make ahead: Chill airtight up to 1 day microwave until hot, stirring occasionally.
Beef Brisket with Carrot and Sweet Potato Tzimmes
This traditional Beef Brisket is made with a side of Carrot and Sweet Potato Tzimmes. Instead of adding a ton of sugar, prunes are used to sweeten this dish.
- 1 beef brisket, about 3 1/2 pounds
- 2 pounds carrots, peeled, sliced
- 4 cups beef stock or broth
- 2 1 / 4 cups water
- 1 teaspoon cracked black pepper
- 1 / 4 teaspoon dried thyme
- 3 tablespoons potato starch
- 1 1 / 2 sweet potatoes, peeled, thickly sliced
- 1 box (12 ounces) pitted prunes
- 1 / 4 cup honey
- freshly ground pepper to taste
- Snipped fresh chives for garnish
1. Heat oven to 350 degrees F. Put brisket, carrots, stock or broth, 2 cups water, cracked pepper and thyme into a 6-quart Dutch oven. Bake, covered, 2 hours.
2. Mix remaining 1/4 cup water and potato starch until smooth. Add honey and stir into Dutch oven.
3. Add sweet potatoes and prunes. Cover and continue baking until meat and vegetables are fork-tender, about 1 more hour. (Can be made the day before to this point, covered and refrigerated. Skim fat before reheating over low heat.)
4. To serve, transfer meat to cutting board. Cut into thin slices. Season vegetable mixture with salt and pepper to taste. Garnish meat and vegetables with chives if desired.
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SWEETPOTATO AND DRIED PLUM TZIMMES
Traditionally served on Rosh Hashana, tzimmes may include brisket of beef, sweetpotatoes, potatoes, farfel, prunes and other dried fruit, carrots or apples – all flavored with honey and often cinnamon. This casserole-style dish is cooked at very low heat so the flavors have a chance to blend.
5 medium North Carolina sweetpotatoes
1/2 pound dried plums (prunes), whole or bits
1/4 cup sugar
2 tablespoons lemon juice
1/4 cup vegetable stock
1/4 cup apple juice
salt and pepper
Preheat oven to 325 degrees F.
Peel sweetpotatoes and slice in wedges.
Combine with dried plums in a large baking dish and sprinkle with sugar, lemon juice, stock, apple juice and salt and pepper.
Toss to distribute seasonings and coat sweetpotatoes.
Cover and bake for 1 to 2 hours, until sweetpotatoes are softened.
Add more liquid if necessary to keep moist.
Nutrition Information per 3/4 Cup Serving: Calories 228 Protein 3g Carbohydrates 56g (94% calories from Carbs) Dietary Fiber 6g Total Fat <1% calories from fat) Vitamin A 2764RE Vitamin C 33 mg.