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.
- 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
- 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.
I'm NOT a tzimmes person...but for a tzimmes, this was really great. I used figs and apricots (dried) instead of prunes (personal tastes of the family) and a bit more apple and sweet potato since I was out of regular potatoes. Also added a splash of cumin and some clove and maybe some nutmeg. Was good. Beautiful stew-y presentation. Good flavor. Just was slightly off for me. But almost delicious.
This was lovely -- and, I suspect, will be even more tasty tomorrow! Since there are only two of us, I cut the recipe in half, and used a combination of prunes and apricots. Served with brisket and latkes to celebrate the final day of Hannukah.