Tzimmes - a Sweet & Savory Jewish Stew

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.
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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.
RECIPE SUBMITTED BY
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.