Fruit tzimmes, a delectable dish often served during Jewish holiday meals, is a sweet and savory stew made from dried fruits, vegetables, and meat. With its origins in Eastern European Jewish cuisine, this dish is a harmonious blend of flavors and textures. The dried fruits, such as prunes, apricots, and raisins, add a delightful sweetness, while the vegetables, typically carrots, potatoes, and parsnips, provide a hearty and savory base. Whether you prefer beef, chicken, or a vegetarian option, the choice of meat adds richness and depth to the stew. As it simmers, the flavors of the ingredients meld together, creating a comforting and heartwarming dish that is sure to impress your family and friends.
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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.
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
VEGETABLE - FRUIT TZIMMES
From "A Little Jewish Cookbook" by Barbara Bloch. I've had this book a long time and this was the first tzimmes I ever made and it was well received. You can add some cinnamon if you like. I use the canned yams so no need to soften them as you do the carrots. I like the short cut! I just made this again and added dried apricots and orange zest. You can be creative with this dish.
Provided by Oolala
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Parboil carrots and yams in lightly salted water until not quite tender.
- Drain vegetables and prunes.
- Layer carrots, yams, prunes, and apples in a casserole dish, sprinkling layers with sugar, salt, pepper and dot with butter, margarine, or schmaltz.
- Pour 1 cup of water or orange juice into the casserole dish, cover and bake for 30 minutes or until apples are tender.
- Uncover and bake for about 5 minutes or until top is lightly browned.
- Serve hot as an accompaniment to main dish.
Nutrition Facts : Calories 419.5, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 86, Carbohydrate 92.6, Fiber 10.7, Sugar 41.6, Protein 3.4
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
CARROT TZIMMES
Carrots are sliced into coins and eaten as a symbol of prosperity and good luck in the Jewish New Year.
Provided by Betty Bauman
Categories Side Dish Vegetables Carrots
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 27 g, Fat 2.7 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 148 mg, Sugar 19.3 g
ORANGE JUICE TZIMMES
Stewed carrots and prunes, sweetened with sugar and orange juice.
Provided by Ellen Finkelstein
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
- Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
- Sprinkle with lemon zest and ginger and let simmer another 5 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 46.8 g, Cholesterol 20.4 mg, Fat 8.2 g, Fiber 4.9 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 122.8 mg, Sugar 34.8 g
"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
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.
Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.
Tips:
- Choose the right carrots: Look for fresh, firm carrots with a deep orange color. Avoid carrots that are limp or have blemishes.
- Cut the carrots evenly: This will help them cook evenly. If the carrots are too thick, they may not cook through by the time the other ingredients are done.
- Use a good quality dried fruit: Look for dried fruit that is plump and moist. Avoid dried fruit that is hard or brittle.
- Soak the dried fruit before using: This will help to plump it up and make it more flavorful. You can soak the dried fruit in water, orange juice, or even wine.
- Add some spices: Tzimmes is traditionally flavored with cinnamon, ginger, and nutmeg. You can also add other spices, such as cloves, allspice, or cardamom, to taste.
- Don't overcook the tzimmes: Tzimmes is best when it is cooked until the carrots are tender but still have a little bit of a bite to them. If you overcook the tzimmes, the carrots will become mushy and the dish will lose its flavor.
Conclusion:
Tzimmes is a delicious and versatile dish that can be served as a side dish, main course, or dessert. It is a great way to use up leftover carrots and dried fruit, and it can be tailored to your own taste preferences. Whether you like it sweet, savory, or somewhere in between, there is a tzimmes recipe out there for you. So next time you are looking for a new and exciting dish to try, give tzimmes a try. You won't be disappointed!
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