1/2 Photos of Tzimmes - a Sweet & Savory Jewish Stew
1 hr 20 mins
What's Cooking?'s Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Place all ingredients in a pot.
- 2Cover and bring to a boil.
- 3Reduce heat to low and simmer for about 1 hour. Stir frequently.
- 4Cook until carrots are soft but not mushy.
- 5Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
- 6Serve hot.
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Nutritional Facts for Tzimmes - a Sweet & Savory Jewish Stew
Serving Size: 1 (302 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 241.4
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 251.3 mg
- Total Carbohydrate 58.5 g
- Dietary Fiber 7.5 g
- Sugars 20.8 g
- Protein 3.7 g