TZIMMES
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.
Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.
TZIMMES KUGEL
This recipe comes from Levana Kirschenbaum, one of my favorite cooks in New York. Tzimmes is normally cooked loosely in a pot and served as a pretty wet side dish, but Levana put a whole new spin on this traditional food, and has turned it into a delicious kugel. If you use matzo meal instead of flour, it's a fantastic addition to your Passover repetoire.
Provided by Mirj2338
Categories Fruit
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, mix all the ingredients together.
- Don't squeeze the mixture or you will extract moisture and the end product will be soggy.
- Pour into a greased 10 inch round cake pan.
- Bake for 1 hour, or until a knife inserted into the center comes out clean.
- Cut into slices and serve warm.
TZIMMES
No Rosh Hashanah celebration is complete without a serving of tzimmes, a dish of root vegetables and dried fruits. The fruit and honey in the mix symbolize the sweetness of the New Year. The carrots and sweet potatoes are cut into rounds to honor the tradition of hope for goodness and sweetness without end. This version of the classic dish gets a savory undertone from a full cup of vegetable broth, making it all the better to pair with a slice of brisket or roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
- Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
- Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.
TZIMMES/ KUGEL
This is from the Houston Chronical's food section entitled " Feast at a Jewish Table". The recipe was reprinted from The Hadassah Jewish Holiday Cookbook,a compilation of fund raising cookbooks from Hadassah women around the country and Israel.
Provided by Leslie in Texas
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Grease an 11x7-inch baking pan.
- By hand or in food processor in two batches, chop and mix all ingredients.
- Put in prepared pan and bake for 45 minutes or until browned and bubbly.
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