Tsimmes Salad Recipes

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TZIMMES



Tzimmes image

Tzimmes is a traditional and delicious Jewish dish, often served at holidays and family get-togethers. The sweet dish symbolized good luck.

Provided by Kristina Vanni

Categories     Appetizer     Brunch     Dinner     Lunch     Side Dish     Snack

Time 2h30m

Yield 10

Number Of Ingredients 12

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 unsalted butter (cold and cubed)

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

SALAMI SALAD



Salami Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

4 cups baby arugula
1 fennel bulb, quartered, cored and thinly sliced
1 cup grape tomatoes, halved
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 ounces salami, thinly sliced
Shredded Parmesan cheese, for topping

Steps:

  • Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.
  • Top the salad with the salami and Parmesan.

TSIMMES SALAD



Tsimmes Salad image

This traditional Jewish dish of carrots, plums, and scallions can be served as a salad.

Provided by Joshua Peri

Categories     Salad     Fruit Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 3

2 medium carrots, peeled and chopped
4 plums, cut into small pieces
1 scallion, chopped

Steps:

  • In a bowl, stir together carrots, plums, and scallion.

Nutrition Facts : Calories 88.1 calories, Carbohydrate 21.5 g, Fat 0.5 g, Fiber 3.8 g, Protein 1.6 g, Sodium 43.3 mg, Sugar 16.2 g

TSIMMES SALAD



Tsimmes Salad image

This traditional Jewish dish of carrots, plums, and scallions can be served as a salad.

Provided by Joshua Peri

Categories     Fruit Salads

Time 10m

Yield 2

Number Of Ingredients 3

2 medium carrots, peeled and chopped
4 plums, cut into small pieces
1 scallion, chopped

Steps:

  • In a bowl, stir together carrots, plums, and scallion.

Nutrition Facts : Calories 88.1 calories, Carbohydrate 21.5 g, Fat 0.5 g, Fiber 3.8 g, Protein 1.6 g, Sodium 43.3 mg, Sugar 16.2 g

TSIMMES



Tsimmes image

from Enchanted Broccoli Forest. Tsimmes is a festive Jewish dish that combines vegetables and fruit; savory with tart and sweet. There is no official recipe, but one thing all versions have in common is the technique: just throw everything together and bake it for a long time. The dish is also fabulous for American holiday meals - an excellent variation on the traditional sweet potato dishes.

Provided by Lizzymommy

Categories     Yam/Sweet Potato

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 1/2 lbs sweet potatoes
2 large carrots, sliced
1 large apple, sliced (peeling optional)
1 cup chopped onion
2 cups chopped dried apricots
3 -4 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup orange juice
1 cup apple juice
1/4 cup bread, crumbs (optional) or 1/4 cup matzo meal (optional)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Peel the sweet potatoes and cut them into 1-inch pieces. Place them in a large bowl, add all remaining ingredients except bread crumbs (if using), and toss until nicely combined. Don't worry if it's not perfectly uniform.
  • Transfer to a 2-quart casserole or equivalent baking pan, sprinkle with crumbs if using and cover with foil Bake for 1 1/2 to 2 hours, or until everything is very tender and indistinguishable from everything else.

Nutrition Facts : Calories 608.4, Fat 0.9, SaturatedFat 0.2, Sodium 836.4, Carbohydrate 147.9, Fiber 20.1, Sugar 70.3, Protein 9.8

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)



Tsimmes (Beef, Carrot and Sweet Potato Stew) image

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

3 bone-in flanken, also known as flanken-style ribs, or English-cut short ribs (about 3 pounds)
1 tablespoon kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1 fresh (or dried) bay leaf
3 pounds sweet potatoes, preferably Japanese white sweet potatoes (3 to 4 large sweet potatoes), peeled and cut into 2-inch chunks
2 medium white or yellow onions, halved and sliced
5 to 6 medium carrots, peeled and cut into 2-inch segments
8 ounces prunes, pitted and left whole
Chopped fresh parsley, for serving

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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