Holiday Tzimmes
Tzimmes is a traditional Eastern European fruit and vegetable stew that can be made with or without meat. It’s typically enjoyed during many of the Jewish holidays such as Rosh Hashanah and Passover when a sweet dish is desired. My version is baked in a casserole dish, but may be prepared on the stovetop as well.
Servings: 8 to 10
Ingredients
- Olive oil spray
- 5 medium sweet potatoes peeled, cut into 1/2-inch slices
- 1 pound carrots peeled, cut into 1/2-inch slices
- 1/3 to 1/2 cup natural honey depending on preferred level of sweetness
- 1 cup orange juice fresh if possible
- 1/2 teaspoon cinnamon
- 1/8 teaspoon dried ginger
- 1/4 teaspoon cardamom optional
- 1/4 teaspoon salt optional
- 2 tablespoons butter
- 1 fresh pineapple peeled, cored, cut into 1-inch chunks
- 1/3 cup dried cranberries or cherries look for Eden’s sweetened with apple juice
- 1 11 ounce can mandarin oranges, drained
Instructions
- Preheat oven to 350 degrees F. Lightly coat a large casserole dish (about 11x13-inch) with olive oil spray.
- Fill a small stockpot (about 4 quart), about halfway with water, add a few shakes of salt and bring to a boil. Add sweet potatoes and carrots to pot; boil for about 7 minutes until just tender. (Do not allow to become mushy.) Drain; pour into prepared casserole dish.
- In a small bowl, stir together honey, orange juice, spices and salt (if using). Make sure to combine well as the honey tends to stick to the bottom.
- Pour honey-orange juice mixture over the carrots and sweet potatoes, tossing lightly with a large spoon to combine. Dot with butter.
- Bake, covered for 25 minutes.
- Uncover casserole dish. Stir in pineapple chunks, mandarin oranges and dried cranberries or cherries. Bake for an additional 10 minutes.
Notes
Make Ahead and Serving Tips: tzimmes may be prepared up to 3 days ahead, cover and refrigerate. Reheat at 325 degrees F for about 15 minutes or until hot. This dish may be frozen for up to 4 months.
While prunes are usually added for extra sweetness, I use dried cranberries or cherries as no one in her family likes prunes! If desired, replace dried cranberries with 1/2 cup unsweetened chopped prunes.
Create a delicious veggie-fruit crumble by adding a streusel topping:
Optional Streusel Topping:
1 cup whole-grain or gluten-free breadcrumbs
1 teaspoon cinnamon
2 tablespoons coconut palm sugar or brown sugar
3 tablespoons butter, softened Place all ingredients in a food process or blender. Process using on and off turns until mixture becomes crumbly. Before the last 10 minutes of baking, sprinkle topping evenly over casserole. Delicious served with Cranberry Brisket with Vegetable Gravy.
1 cup whole-grain or gluten-free breadcrumbs
1 teaspoon cinnamon
2 tablespoons coconut palm sugar or brown sugar
3 tablespoons butter, softened Place all ingredients in a food process or blender. Process using on and off turns until mixture becomes crumbly. Before the last 10 minutes of baking, sprinkle topping evenly over casserole. Delicious served with Cranberry Brisket with Vegetable Gravy.