Tzimmes - a Sweet & Savory Jewish Stew
4
People talking
-
-
-
-
-
MORE
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.
- Ready In:
- 1hr 20mins
- Serves:
- Units:
4
People talking
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Whats Cooking
Contributor
@Whats Cooking
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Reply -
Reply
-
Reply -
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.Reply
-
Reply
see 3 more
