Tzimmes
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 374, total fat 8 G., saturated fats 5 G., proteins 4 G., carbohydrates 76 G., fiber 10 G., cholesterol 20 mg, sodium 562 mg, sugar 45 G.
Calories 374, total fat 8 G., saturated fats 5 G., proteins 4 G., carbohydrates 76 G., fiber 10 G., cholesterol 20 mg, sodium 562 mg, sugar 45 G.
No Jewish New Year is complete without a serving of tzimmes, a dessert made with root vegetables and dried fruit. The fruit and honey symbolize the sweetness of the New Year. Carrots and sweet potatoes are sliced in accordance with the tradition of endless hope for kindness. This version differs from classic tzimmes in its more savory flavor, imparted by the vegetable broth. So, you can serve these vegetables as a side dish with a slice of beef brisket or roast chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp salted butter or vegan butter
- 700 g medium rainbow carrots, sliced into 1 cm thick circles.
- 700 g small sweet potatoes, peeled and cut into 1 cm thick slices.
- 110 g peeled red pearl onions (about 1 cup)
- 1/3 cup candied ginger, coarsely chopped
- 10 dried apricots
- 10 pitted prunes
- 1 cup lightly salted vegetable broth
- 1/4 cup honey
- 1 cinnamon stick
- 1 teaspoon coarse salt
- A pinch of fine sea salt
- Ground cinnamon
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh parsley
We recommend
Recipes with similar ingredients: carrot, sweet potato, onion sets, candied fruit, dried apricots, prunes, mint, parsley, cinnamon, honey, sea salt flakes
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a medium skillet over medium heat, melt 2 tablespoons of butter, then add the carrots, sweet potato, and onion. Cook, stirring frequently, until the vegetables are golden brown, about 8 minutes. Distribute the vegetables evenly in a 9x13-inch baking dish and scatter the ginger, dried apricots, and prunes among the vegetables.
- Pour the vegetable broth into a small bowl, add the honey, and stir until smooth. Pour over the fruits and vegetables, then dip a cinnamon stick into the liquid. Cover the dish with foil and bake for 30 minutes. Remove the foil, stir the mixture, and continue baking (uncovered) until the vegetables are tender and the sauce has thickened to a syrupy consistency, about 30 more minutes.
- Cut the remaining 2 tablespoons of butter into small pieces, sprinkle on top, and gently toss to coat the vegetable mixture with the sauce from the pan. Sprinkle with a pinch of sea salt and a light dusting of cinnamon. Serve garnished with mint and parsley.
Note
If you want to keep the dish kosher and serve it with meat, use a vegan butter substitute.
Unpeeled carrots will hold up better during roasting than peeled ones. To ensure even cooking, choose sweet potatoes that are the same size as the carrots.
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