TZIMMES
Steps:
- Enjoy!
Nutrition Facts : Calories 335 kcal, Carbohydrate 73 g, Cholesterol 12 mg, Fiber 10 g, Protein 4 g, SaturatedFat 3 g, Sodium 232 mg, Sugar 39 g, Fat 5 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
TZIMMES
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.
Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.
MILLIE'S TZIMMES
Provided by Food Network
Categories side-dish
Time 10h
Yield 12 to 16 servings
Number Of Ingredients 14
Steps:
- Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.
TZIMMES - A SWEET & SAVORY JEWISH STEW
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.
Provided by Whats Cooking
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8
TZIMMES
Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so be sure to have enough on hand.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
- Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
- Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.
TSIMIS
Provided by Noah Bernamoff
Categories Fruit Vegetable Side Vegetarian Rosh Hashanah/Yom Kippur Dried Fruit Prune Raisin Root Vegetable Carrot Fall Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
- Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.
- When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
- Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes. Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.
SWEET POTATO TZIMMES
"Tzimmes" is one of those Yiddish words that loses something in translation. It is probably best defined as confusion or a mishmash...which is probably where this casserole gets its name. This recipe can be made 2 days in advance; cover and refrigerate until ready to bake. You can vary the proportion of carrots to sweet potatoes.
Provided by Alan in SW Florida
Categories Yam/Sweet Potato
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly grease a 3-quart casserole or baking dish (or 2 smaller baking dishes) with non-stick cooking oil spray.
- Bring a large pot of lightly salted water to a boil. Add the carrots and sweet potatoes; cover, and reduce the heat to medium-low. Cook about 15 minutes, until the vegetables are easily pierced with a fork.
- Meanwhile, in a medium bowl, combine the orange juice,honey,salt, and cinnamon. Set aside.
- Drain the vegetables and transfer them to the prepared baking dish. Add the prunes and toss gently. Stir the orange juice mixture and drizzle over the top. Sprinkle with the butter pieces. (At this point, the tzimmes can be covered and refrigerated until ready to bake.) Cover with aluminum foil and bake 20 to 25 minutes, stirring once or twice, until warmed through. If the tzimmes becomes dry, add a few more tablespoons of orange juice.
Nutrition Facts : Calories 199.5, Fat 3.7, SaturatedFat 2.2, Cholesterol 9.2, Sodium 192.2, Carbohydrate 42.1, Fiber 4.3, Sugar 24.6, Protein 2.1
ORANGE JUICE TZIMMES
Stewed carrots and prunes, sweetened with sugar and orange juice.
Provided by Ellen Finkelstein
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
- Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
- Sprinkle with lemon zest and ginger and let simmer another 5 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 46.8 g, Cholesterol 20.4 mg, Fat 8.2 g, Fiber 4.9 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 122.8 mg, Sugar 34.8 g
TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)
Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I've tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor - and add a bay leaf for the same reason - and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.
Provided by Joan Nathan
Categories dinner, meat, soups and stews, vegetables, main course
Time 11h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- A day before serving, heat the oven to 350 degrees.
- Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
- Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
- The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
- Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.
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