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
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.
SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE
This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it's just fruit and vegetables. Warning: You may find yourself eating this for breakfast.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h15m
Yield Serves eight
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
- Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 22 grams, TransFat 0 grams
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.
FRUIT TZIMMES
Make and share this Fruit Tzimmes recipe from Food.com.
Provided by Elmotoo
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wash fruit in hot water; drain well.
- Combine fruit with rice, honey, seasonings and water.
- Bring to a boil, then reduce heat and simmer slowly until the rice is tender (about 20 minutes). If necessary, add a little water.
- Heat flour over medium heat in a small skillet until light brown, stirring constantly to prevent burning. Stir in butter.
- Slowly add water, stirring constantly. When smooth and thick, add to fruit mixture. Cook until the fruit liquid has thickened.
- Transfer to a casserole; brown lightly under the broiler flame for a few minutes.
- Serve hot as a dessert -- we serve it as a side dish with meat and poultry, also.
Nutrition Facts : Calories 235.2, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 231.9, Carbohydrate 49.8, Fiber 3.6, Sugar 11.6, Protein 2.5
GRANDMA BEA'S TZIMMES FROM ARTIE'S DELI
Since it opened its doors in October1999, Artie's Deli in New York City has sold traditional Jewish food. One of its most popular dishes during Passover is tzimmes, a sweet stew made with carrots, potatoes, and dried fruit.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Bring a large pot of water to a boil. Place dried fruit in a medium bowl and pour 1 1/2 cups of the boiling water over the fruit. Let stand until soft, about 20 minutes. Drain, reserving 1/2 cup of the liquid; set aside.
- Add a large pinch of salt to the boiling water. Add carrots and sweet potatoes, and cook until tender when pierced with the tip of a knife, 10 to 12 minutes. Drain, and transfer to a large ovenproof saucepan with a lid. Add the softened fruit and reserved liquid, the marmalade, brown sugar, granulated sugar, honey, cinnamon, vanilla, lemon juice, and a pinch of salt; stir to combine.
- Cover, and bake for 30 minutes. Remove cover, stir gently, and return to oven, uncovered, until light brown, about 15 minutes more. Remove cinnamon stick before serving.
"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
Categories Passover Kosher Kosher for Passover Chicken Carrot Prune Apricot Dried Fruit Dinner Thyme Garlic White Wine Wheat/Gluten-Free Spring Sheet-Pan Dinner
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 1/2 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.
TZIMMES WITH DRIED CHERRIES AND PEACHES
Make and share this Tzimmes With Dried Cherries and Peaches recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place squash and potatoes into Dutch oven and pour enough water over to cover. Bring to boil. Reduce to simmer and add dried fruits, honey, sugar, lemon juice and rind, and spices. Stir to mix. Cover and simmer for 45 minutes to 1 hour until potatoes are cooked. Stir occasionally to prevent scorching. Adjust spices and honey to taste. This thickens as it cools. It is best made the day before.
Nutrition Facts : Calories 395.5, Fat 0.8, SaturatedFat 0.1, Sodium 25.7, Carbohydrate 101.2, Fiber 10.6, Sugar 35.3, Protein 6.7
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- Bring a large pot of water to a boil. While it comes up, cut the sweet potatoes into 1/2-inch cubes. Add them to the water, reduce the heat, and simmer until they slide off the tip of a knife, 10 to 15 minutes, Drain, reserving the water.
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