Tzimmes - a Sweet & Savory Jewish Stew

Name: Tzimmes - a Sweet & Savory Jewish Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by Whats Cooking

"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."

Download

photo by Jonathan Melendez

Ready In:: 1hr 20mins
Ingredients:: 13
Serves:: 12

ingredients

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

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

Food Snob in Israel
A good recipe. sweet and savory.

dds_core_web_enginee
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.

lecole54

RECIPE SUBMITTED BY

Whats Cooking

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.

View Full Profile