|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 73g||26%|
|Dietary Fiber 10g||36%|
|Total Sugars 39g|
|Vitamin C 43mg||217%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tzimmes is a traditional and delicious Jewish dish that usually includes carrots and other root vegetables, dried fruit such as prunes or raisins. It's cooked over low heat and typically sweetened with honey or sugar. It's often served at Rosh Hashanah when it is traditional to have sweet and honey-infused dishes in honor of the New Year. Sweet foods symbolize the wish for a good, sweet year ahead. It is also customary to eat foods whose names in the vernacular allude to blessing and prosperity and the Yiddish word for carrot, or "meren," means to multiply. Tzimmes is also often served at Hanukkah and Passover, but when a dish is this delicious, it certainly doesn’t need to be a holiday to make it!
In Yiddish, the word tzimmes means “a big fuss,” probably due to the large amount of chopping, slicing, and mixing required. It is also often served alongside brisket or roast chicken. In fact, sometimes the meat is stirred into the stew itself. Tzimmes is one of those traditional Jewish dishes that seem to have dozens of variations. Carrots and honey are standard, but beyond that, you might find sweet potato, butternut squash, apricots, raisins, cinnamon, orange juice, brown sugar, nutmeg, prunes, maple syrup, stew meat, apples, and even broth.
To make things easier when cooking for a crowd, this dish can be made the day before and reheated. Tzimmes is a wonderful addition to any festive meal, any time of the year.
3 pounds sweet potatoes
2 pounds medium carrots
2 cups prunes, pitted
3 teaspoons orange zest, freshly grated
1 cup orange juice, freshly squeezed
1 cup water
1/4 cup honey
1/4 cup brown sugar, firmly packed
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (4 tablespoons) unsalted butter, cold, cubed
Gather the ingredients. Preheat oven to 350 F. Grease a 9 x 13-inch pan or 5-quart baking dish and set aside.
Peel and chop the sweet potatoes and carrots into 1 1/2-inch chunks.
In a large bowl, combine the chopped sweet potatoes and carrots with the prunes.
Zest one of the oranges to measure 3 teaspoons of orange zest.
Squeeze the juice from the remaining oranges to measure 1 cup of orange juice.
In a medium bowl, combine the orange zest, orange juice, water, honey, brown sugar, cinnamon, Kosher salt, and black pepper.
Place the vegetable mixture into the prepared pan or baking dish, and pour the liquid over the vegetables.
Cover with foil or top with a lid and bake in preheated oven for 1 hour.
Uncover and dot with butter. Bake 45 to 60 minutes longer, carefully stirring every 15 minutes, or until vegetables are tender and sauce is thickened.