## Carrot and Sweet Potato Tzimmes: A Sweet and Savory Jewish Dish for Special Occasions ##
Tzimmes, a sweet and savory Jewish stew, holds a special place in Jewish cuisine, often served at Shabbat or holiday dinners. This hearty dish typically features carrots and sweet potatoes as its main ingredients, simmered in a flavorful broth enriched with a blend of spices and dried fruits. The result is a tender and flavorful dish that captures the essence of Jewish culinary tradition.
This article presents a collection of carrot and sweet potato tzimmes recipes, each offering unique variations on this classic dish. From traditional recipes that stay true to the roots of Jewish cooking to modern interpretations with a twist, these recipes cater to diverse tastes and preferences. Whether you seek a classic tzimmes with its comforting simplicity or a more adventurous take with added ingredients like apples or prunes, this article has a recipe for every tzimmes enthusiast.
CARROT AND SWEET POTATO TZIMMES
This is a favorite from my childhood - my mother would make it for festive meals.
Provided by SHEBETH
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
- Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
- Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 46.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 183.2 mg, Sugar 31.7 g
CARROT, APPLE, AND SWEET POTATO TZIMMES
Make and share this Carrot, Apple, and Sweet Potato Tzimmes recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over high heat, combine carrots, potatoes and enough water to cover by 1 inch. Bring to a boil. Reduce heat to medium. cover and cook 15 to 20 minutes, or until vegetables are tender. Drain.
- In a 2 1/2 quart baking dish, layer carrot slices to cover bottom. Sprinkle 1/3 brown sugar, salt and pepper on top and dot with 1 tablespoon margarine. Continue layering until all ingredients are used up, sprinkling each layer and brown sugar and dotting with margarine. Pour 1 cup water over mixture.
- Cover and bake 30 minutes at 350 degree oven until apples are tender. Uncover and bake 5 more minutes until top is golden.
ROASTED CARROT AND SWEET POTATO TZIMMES
Categories Carrot Casserole/Gratin Potato Side Rosh Hashanah/Yom Kippur
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Use a vegetable peeler to peel the zest of two oranges into large strips (be sure to press down only hard enough to remove just the colored part of the skin, not the bitter white pith). Do the same with the lemon. Juice enough oranges to get 2 ½ cups juice. Cut carrots crosswise into 2-inch chunks or lengthwise into 2-inch pieces. Cut the sweet potatoes into large bite-size chunks. Cut shallots into quarters lengthwise. Snip dried fruit in half. Use a roasting pan large enough to accommodate all the vegetables in roughly a single layer (don't go crazy with this, just don't pile them too deeply). Place carrots, potatoes, shallots, dried fruit, and lemon and orange zests into pan. Toss with olive oil, salt and pepper. Pour juice over all. Roast uncovered until vegetables are tender and browned in places, and the juice is mostly absorbed, about 1 ¼ hours. Turn the vegetables once or twice during the cooking time. If you want more juice in the finished dish, add another ½-1 cup juice during last 20 minutes of cooking time. The juices should thicken slightly. This dish may be made a day ahead and reheated in a 350-degree oven.
Tips:
- Use a variety of root vegetables. This will give your tzimmes a more complex flavor and texture. Some good options include carrots, sweet potatoes, parsnips, and turnips.
- Don't be afraid to add other vegetables to your tzimmes. Some good options include onions, celery, and leeks. You can also add dried fruits, such as raisins or apricots, for a sweeter flavor.
- Use a flavorful broth. This will help to enhance the flavor of the vegetables. Some good options include chicken broth, beef broth, or vegetable broth. You can also use water, but it will not be as flavorful.
- Season your tzimmes to taste. This may include adding salt, pepper, garlic, and other spices. You can also add a touch of sweetness with honey or maple syrup.
- Serve your tzimmes hot or cold. It is a versatile dish that can be enjoyed as a side dish, main course, or even a dessert.
Conclusion:
Carrot and sweet potato tzimmes is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a new and exciting way to enjoy root vegetables, give carrot and sweet potato tzimmes a try. You won't be disappointed!
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