Tzimmes - a Sweet & Savory Jewish Stew

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 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

Directions:

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

Reviews

[Food Snob in Israel]

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.