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.
MY MAMA'S CARROT TZIMMES
Another one from the world's best Mama. Tzimmes is a yiddish word for a sweet culinary creation made of various stewed fruits and vegetables and is a great complement to roasted meats. Enjoy!
Provided by Miraklegirl
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all of the ingredients in a medium saucepan and bring to a boil over high heat.
- Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes.
- Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.
Nutrition Facts : Calories 179.9, Fat 4.5, SaturatedFat 0.7, Sodium 105.3, Carbohydrate 36.5, Fiber 3.7, Sugar 27.8, Protein 1.6
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.
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
STOVETOP TZIMMES
Make traditional Jewish tzimmes for Rosh Hashanah, Passover, or any festive occasion. Yams, sweet potatoes, prunes and dried cranberries. Kosher, Meat or Parve.
Provided by Tori Avey
Categories Side Dish
Time 1h10m
Number Of Ingredients 13
Steps:
- Place cut yams, sweet potatoes, and carrots on the bottom of a large heavy pot.
- Pour dried apples and cranberries on top.
- In a medium bowl, whisk together orange juice, honey, brown sugar, cinnamon, salt, and black pepper. Pour mixture over the fruits and vegetables in the pot.
- Add chicken broth or "no chicken" broth to the pot, covering the vegetables halfway. Heat pot over medium high until it begins to simmer. Stir the ingredients once gently.Reduce heat to a gentle but constant simmer. Cover the pot.
- After 45 minutes, open the pot and gently stir again. Place pitted prunes on top of the simmering ingredients.
- Cover pot. Continue to cook on lowest heat for another 15 minutes, until potato pieces are tender and prunes have warmed and softened. Don't cook too long, or the prunes will dissolve-- it will make a nice sauce for the tzimmes, but it won't look so pretty on the table.Serve warm as a side dish to a festive holiday meal.
Nutrition Facts : Calories 451 kcal, Carbohydrate 114 g, Protein 4 g, Sodium 456 mg, Fiber 11 g, Sugar 67 g, ServingSize 1 serving
TZIMMES
This tzimmes recipe is a colorful stew made with sweet potatoes, carrots and dried fruit. An easy traditional Jewish side dish option that pairs perfectly with chicken or beef.
Provided by Sara Welch
Categories Side Dish
Time 2h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Place the sweet potatoes, carrots, plums and apricots in the dish. Stir gently to combine.
- In a medium bowl, whisk together the orange juice, water, honey, brown sugar and cinnamon.
- Pour the orange juice mixture over the fruit and vegetables. Cover the dish with foil.
- Bake for one hour. Uncover the dish, then arrange the slices of butter over the top.
- Bake uncovered for 45-50 minutes, stirring every 15 minutes, until sweet potatoes are tender and sauce has thickened. Garnish with orange zest if desired, then serve.
Nutrition Facts : Calories 367 kcal, Carbohydrate 78 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 206 mg, Fiber 10 g, Sugar 39 g, ServingSize 1 serving
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
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" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.
Provided by Anna Stockwell
Time 1h40m
Yield 8-10 servings
Number Of Ingredients 17
Steps:
- Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
- Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and ½ cup water in a 2-cup measuring cup, then pour half over each sheet.
- Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
- Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.
TRADITIONAL TZIMMES
Autumnal vegetables, fruits and and spices are simmered and stewed together for the perfect blend of sweet and savory goodness. The tzimmes gets sweeter and better the longer it sits and served at room temperature so don't be afraid to make ahead (even a day or two) and let it sit in the fridge.
Provided by Nicole Beale
Time 1h10m
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.
TZIMMES
No Rosh Hashanah celebration is complete without a serving of tzimmes, a dish of root vegetables and dried fruits. The fruit and honey in the mix symbolize the sweetness of the New Year. The carrots and sweet potatoes are cut into rounds to honor the tradition of hope for goodness and sweetness without end. This version of the classic dish gets a savory undertone from a full cup of vegetable broth, making it all the better to pair with a slice of brisket or roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
- Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
- Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.
CARROT TZIMMES
Carrots are sliced into coins and eaten as a symbol of prosperity and good luck in the Jewish New Year.
Provided by Betty Bauman
Categories Side Dish Vegetables Carrots
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 27 g, Fat 2.7 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 148 mg, Sugar 19.3 g
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.
TZIMMES
Whether you decide to serve this as a holiday side dish or a dessert, it will be delicious! We really loved this classic Jewish casserole. The mixture of sweet potatoes and carrots with all the fruit and juices is fabulous. It's a great balance of sweet and savory. It makes a lot, so if you're having a big holiday dinner consider...
Provided by Jackie Marinoff
Categories Fruit Sides
Time 3h40m
Number Of Ingredients 14
Steps:
- 1. First and foremost put on your "Just A Pinch Apron" and a huge smile! Spray a 3 quart casserole dish with vegetable cooking spray. This will help with the clean-up. PLEASE TAKE THE TIME TO READ ALL OF THE INSTRUCTIONS BEFORE YOU START.
- 2. SWEET POTATOES: Wash sweet potatoes and place in a large soup kettle and cover with water. Bring to a boil. Cook until sweet potatoes are firm but tender NOT mushy. Remove hot water from kettle and put in cold water.
- 3. PEELING SWEET POTATOES: Let sweet potatoes cool in water until you can handle them. Take one sweet potato at a time and make a slice down the length of the sweet potato. Then with your hands remove the skin. Do this for each sweet potato. Once the skin is removed cut the sweet potatoes into 1/2 inch cubes and place back into the large soup kettle.
- 4. BABY CARROTS: Wash baby carrots and cut into halves. Place the carrots in a saucepan and cover with water, bring to a boil. Cook until tender but firm.
- 5. Drain carrots and add them to the soup kettle with the sweet potatoes.
- 6. PRUNES/PLUMS AND RAISINS: Cut prunes or plums (whichever you desire) in half and add them to the soup kettle. Then add the golden raisins to the soup kettle. Now very gently mix all the ingredients in the soup kettle together. I actually like to wash my hands and toss with my hands. Then place all ingredients in the soup kettle into a 3 quart sprayed casserole dish. Preheat oven to 350 degrees.
- 7. JUICES AND OTHER INGREDIENTS: In a medium size bowl, mix (juice ONLY) orange juice, pineapple juice, mandarin orange juice, brown sugar, salt, nutmeg, and cinnamon. Then pour this mixture evenly over the ingredients in the 3-quart casserole dish.
- 8. Slice butter into pats and place them evenly over the 3 quart casserole dish. I usually place the pats 3 rows down and 4-5 rows across.
- 9. Place a cover over the 3 quart casserole dish. If you don't have a cover use aluminum foil. Bake for 30 minutes.
- 10. PINEAPPLE, MANDARIN ORANGES & APRICOTS: Uncover the casserole dish. Place in a mixing bowl the pineapple chunks and mandarin oranges. Cut the apricot half and into half again and add to mixing bowl. Gently mix all the fruit together and then put into 3-quart casserole dish. Mix everything in the 3-quart casserole dish making sure you include the juice in the mixing.
- 11. Bake for 10 minutes UNCOVERED. Remove casserole dish from oven and serve hot as a side dish or dessert.
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