Tzimmes A Sweet Savory Jewish Stew Recipes

TRADITIONAL TZIMMES

Traditional Tzimmes image

Autumnal vegetables, fruits and and spices are simmered and stewed together for the perfect blend of sweet and savory goodness. The tzimmes gets sweeter and better the longer it sits and served at room temperature so don't be afraid to make ahead (even a day or two) and let it sit in the fridge.

Provided by Nicole Beale

Time 1h10m

Number Of Ingredients 10

Ingredients

9 medium carrots (peeled)
4 sweet potatoes
1 cup pitted prunes
1 cup dried apricots
2 tbsp fresh lemon juice
1/3 cup fresh orange juice
1/4 cup honey
1 tsp ground cinnamon
2 1/2 tsp orange zest
1/4 tsp Kosher salt

Steps:

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.

TZIMMES

Tzimmes image

This tzimmes recipe is a colorful stew made with sweet potatoes, carrots and dried fruit. An easy traditional Jewish side dish option that pairs perfectly with chicken or beef.

Provided by Sara Welch

Categories Side Dish

Time 2h15m

Number Of Ingredients 12

Ingredients

3 pounds sweet potatoes (peeled and cut into 1 1/2 inch pieces)
1 1/2 pounds carrots (peeled, halved and cut into 1 inch pieces)
1 cup dried plums (pitted)
1/2 cup dried apricots
1 cup orange juice (fresh squeezed if possible)
1/2 cup water
1/4 cup honey
3 tablespoons brown sugar
1 teaspoon cinnamon
4 tablespoons butter (or margarine if you're keeping kosher, cut into thin slices)
orange zest for garnish (optional)
cooking spray

Steps:

Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
Place the sweet potatoes, carrots, plums and apricots in the dish. Stir gently to combine.
In a medium bowl, whisk together the orange juice, water, honey, brown sugar and cinnamon.
Pour the orange juice mixture over the fruit and vegetables. Cover the dish with foil.
Bake for one hour. Uncover the dish, then arrange the slices of butter over the top.
Bake uncovered for 45-50 minutes, stirring every 15 minutes, until sweet potatoes are tender and sauce has thickened. Garnish with orange zest if desired, then serve.

Nutrition Facts : Calories 367 kcal, Carbohydrate 78 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 206 mg, Fiber 10 g, Sugar 39 g, ServingSize 1 serving

TZIMMES - A SWEET & SAVORY JEWISH STEW

Tzimmes - a Sweet & Savory Jewish Stew image

This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish.

Provided by Whats Cooking

Categories Stew

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

10 -12 large carrots, peeled and cut into large chunks
2 large russet potatoes or 2 large idaho potatoes, peeled and cubed
3 yams or 3 sweet potatoes, peeled and cubed
1 medium onion, diced
2 stalks celery, in 1-inch slices
2 garlic cloves, crushed
18 large pitted prunes, cut in half
1/4 cup honey
1 1/2 apples, unpeeled and cubed
1 teaspoon salt
1 teaspoon ground black pepper
2 1/2 cups orange juice
1 1/2 teaspoons cinnamon

Steps:

Place all ingredients in a pot.
Cover and bring to a boil.
Reduce heat to low and simmer for about 1 hour. Stir frequently.
Cook until carrots are soft but not mushy.
Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
Serve hot.

Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8

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