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Tzimmes is one of the dishes served on Sabbath and festivals, especially Rosh Hashanah and Succoth. This savoury-sweet fruit and vegetable stew has rich, melting flavours, and is best made a day in advance, to allow the flavours to mellow.
- 1 large onion, finely chopped
- 2 tablespoons margarine
- 1 lb carrot, sliced like coins
- 1 lb sweet potato, cut into small pieces
- 4 ounces prunes, pitted
- 4 ounces apricots, chopped
- 3 tablespoons honey
- 1 orange, zest of
- 1 lemon, zest of
- 2 oranges, juice of
- 2 lemons, juice of
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg, grated
- salt and pepper
- Saute the onion in the margarine in a large pot over a medium heat until tender.
- Add the carrots, sweet potatoes, prunes, apricots, honey, zest, juice, spices and seasoning. Bring to the boil, then reduce the heat to a simmer. Give the pot a good stir, then cover and simmer for about 45 minutes until the carrots and sweet potatoes are tender.
- Stir occasionally. Taste and adjust the seasonings if necessary - it needs to be sweet, but not sickly-sweet.