Tzimmes a Sweet Savory Jewish Stew
Tzimmes, a sweet and savory Jewish stew, is a heartwarming dish that combines tender root vegetables and dried fruits with a luxuriously spiced glaze. This traditional recipe features earthy carrots, sweet potatoes, and parsnips, paired with plump prunes and dried apricots, all simmered in a flavorful mixture of orange juice, honey, and aromatic spices like cinnamon and nutmeg. Slowly baked to perfection, this dish boasts a rich, syrupy finish that brings out the natural sweetness of the ingredients. Perfect for holidays like Rosh Hashanah or a cozy family gathering, tzimmes can be served as a side dish or a vegetarian main course. Garnished with a sprinkle of fresh parsley, it’s a symphony of sweet, savory, and seasonal flavors in every bite.
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Recipe Information
Ingredients
- 6 medium carrots
- 2 large sweet potatoes
- 2 medium parsnips
- 1 cup prunes
- 1 cup dried apricots
- 1.5 cups orange juice
- 1 cup vegetable broth
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter or margarine
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Peel and slice the carrots, sweet potatoes, and parsnips into 1/2-inch thick rounds or chunks, depending on your preference.
In a large ovenproof pot or Dutch oven, melt the butter over medium heat.
Add the sliced carrots, sweet potatoes, and parsnips to the pot. Sauté for about 5 minutes to slightly soften the vegetables.
Add the prunes and dried apricots to the pot, stirring to combine.
In a small bowl, whisk together the orange juice, vegetable broth, honey, ground cinnamon, ground nutmeg, salt, and black pepper.
Pour the liquid mixture over the vegetables and dried fruits. Stir gently to ensure everything is evenly coated.
Cover the pot with a lid or foil and transfer it to the preheated oven. Bake for 1 hour.
After 1 hour, uncover the pot and stir the tzimmes gently. Taste and adjust seasoning if needed.
Return the pot to the oven, uncovered, and bake for an additional 20–30 minutes, or until the vegetables are tender and the liquid has reduced slightly to create a syrupy glaze.
Remove the pot from the oven and let the tzimmes cool slightly before serving.
Optional: Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 50.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
