Best 13 Tsimis Recipes

TZIMMES

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.

TZIMMES

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.

STOVETOP TZIMMES

Steps:

• Place cut yams, sweet potatoes, and carrots on the bottom of a large heavy pot.
• Pour dried apples and cranberries on top.
• In a medium bowl, whisk together orange juice, honey, brown sugar, cinnamon, salt, and black pepper. Pour mixture over the fruits and vegetables in the pot.
• Add chicken broth or "no chicken" broth to the pot, covering the vegetables halfway. Heat pot over medium high until it begins to simmer. Stir the ingredients once gently.Reduce heat to a gentle but constant simmer. Cover the pot.
• After 45 minutes, open the pot and gently stir again. Place pitted prunes on top of the simmering ingredients.
• Cover pot. Continue to cook on lowest heat for another 15 minutes, until potato pieces are tender and prunes have warmed and softened. Don't cook too long, or the prunes will dissolve-- it will make a nice sauce for the tzimmes, but it won't look so pretty on the table.Serve warm as a side dish to a festive holiday meal.

TSIMIS

Steps:

• Preheat the oven to 350°F.
• In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
• Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.
• When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
• Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes. Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.

TZIMMES - A SWEET & SAVORY JEWISH STEW

Steps:

• Place all ingredients in a pot.
• Cover and bring to a boil.
• Reduce heat to low and simmer for about 1 hour. Stir frequently.
• Cook until carrots are soft but not mushy.
• Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
• Serve hot.

CARROT TZIMMES

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.

SWEET POTATO TSIMIS

Steps:

• Preheat oven to 375 degrees F.
• Bake the sweet potatoes for 45 minutes. When cool enough to handle, skin potatoes, and mash together with the honey, butter, molasses, cinnamon, and pepper. Transfer mixture to a 2-quart casserole. Sprinkle on the pecans.
• Make Marshmallows: In a small bowl, soften the gelatin by stirring it into 1/4 cup of the water. Set aside. In a small saucepan, fitted with a candy thermometer, bring the remaining 1/4 cup of water, a 1/4 cup of corn syrup, and the sugar to 240 degrees F (soft ball stage).
• In the meantime, put the remaining 1/4 cup of corn syrup, vanilla, and rum in the bowl of an electric mixer fitted with the whisk attachment. Add the hot syrup to the bowl and whisk at high speed for 3 to 5 minutes until thickened. Set the gelatin over simmering water to melt. Add the gelatin to the syrup and continue whisking for 6 more minutes until white, fluffy and stiffened.
• Top the casserole with a layer of marshmallow and bake at 350 degrees for 20 minutes, until heated through and browned on top.

MILLIE'S TZIMMES

Steps:

• Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.

"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS

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.

SLOW COOKER TZIMMES

Steps:

• Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.

NAVA ATLAS'S SWEET POTATO TZIMMES

Steps:

• Preheat oven to 350 degrees.
• Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden. Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed. Don't worry if the potato slices break apart.
• Oil a shallow 2-quart baking dish. Pour in the sweet potato mixture and pat in evenly. Sprinkle the optional walnuts over the top. Bake for 45 minutes, or until the top begins to turn slightly crusty. Serve hot.

MY MAMA'S CARROT TZIMMES

Steps:

• Mix all of the ingredients in a medium saucepan and bring to a boil over high heat.
• Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes.
• Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)

Steps:

• A day before serving, heat the oven to 350 degrees.
• Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
• Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
• The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
• Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.