Recipe by Mirj
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.
Top Review by Studentchef
I think this is a very good recipe, and it turned out really well for me. It was on the heavy side, and created a little meal of it's own (which is good!) I liked the brandy in it, too.
- 1 large sweet potato, peeled and grated (about 1 pound)
- 1 lb carrot, peeled and grated (4-5 medium)
- 1 medium onion, peeled and grated
- 1 cup crushed pineapple with juice
- 1 inch fresh ginger, peeled and grated
- 1 cup pitted prune, coarsely chopped
- 1 teaspoon ground cinnamon
- 3 eggs
- 1 cup flour (or matzo meal)
- 1⁄2 cup oil
- 1⁄4 cup light brown sugar
- 3 tablespoons brandy
- salt and pepper, to taste
Directions See How It's Made
- 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.