tzimmes recipe

Make traditional Jewish tzimmes for Rosh Hashanah, Passover, or any festive occasion. Yams, sweet potatoes, prunes and dried cranberries. Kosher, Meat or Parve.

Stovetop Tzimmes

orange yams, peeled and cut into 1-2 inch pieces ((2 potatoes))

white sweet potatoes, peeled and cut into 1-2 inch pieces ((2 potatoes))

carrots

apples ((1 1/2 cups))

cranberries ((1 1/4 cups))

orange juice

honey

brown sugar

cinnamon

salt

black pepper

chicken broth ((you may substitute "no chicken" broth))

prunes ((3 cups))

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 &quot;no chicken&quot; 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&#039;t cook too long, or the prunes will dissolve-- it will make a nice sauce for the tzimmes, but it won&#039;t look so pretty on the table.Serve warm as a side dish to a festive holiday meal.

I have tried several different tzimmes recipes over the years and this is my standard to compare them all with: "is it as good as Tory Avey's stovetop Tzimmes?" And it never is. So this is my go to tzimmes. I don't measure carefully... but it's still always good. Some years I find sweet potatoes (orange not white) but not yams, some years just yams. It's still always good. Thank you, thank you.

I love this recipe and the meaning behind it! Over the years, I have made a few changes to this recipe as my family's dietary needs and tastes have changed. This Thanksgiving season (2022) is much different for us and I feel making this dish has become even more important! Thank you, Tori, for sharing this so many years ago!

We made this yesterday and it turned out beautiful, easy to follow and really lovely smells and tastes. There was a lot left over for two of us though so we shared the love with our neighbors. We could not find white sweet potato but made with yams and garnet sweet potato. And did not have dried cranberries, so we used dried cherries! Agree on stove top, excellent plan.

Excellent tsimmes!  I got stuck with only yams and didn't have white sweet potatoes so I just doubled up on the yams and it still was wonderful.

I've made this recipe  about ten times in the past year.    I have begun to modify it a little, though.

(1) It's delicious, but very sweet.   I've started adding yellow onion --- about one onion to for the single batch above (I often make a double batch).

(2) likewise, I've added about a quarter cup of balsamic vinegar, which adds a little zip.

(3) I've backed off on the orange juice and (vegetable) broth, because the recipe seems to come out a little "wet" as is.   This is almost certainly my fault for over cooking.  However, the flavor is outstanding.

I have made it in my Instant Pot. Comes out delicious!

Tori, this was delicious!   Easy to make too.  During this pandemic, I made about 3/4 of the recipe.  I wanted leftovers for just the 2 of us.  It was perfect,  and I hope I can serve it for a larger group next year, for any Jewish holiday.   Thanks for a wonderful recipe!   And have a sweet and healthy new year! Shana tovah!

I made this a day ahead in my crockpot.  I cooked it on high for 4 hours and then turned it down to low for 1 more hour.  It cooked beautifully.  It completely filled my big crockpot, and filled a large serving dish with at least 6 cups that I saved for later.  Now that I know it comes out well in the crockpot, I would actually make it the same day next time because the vegetables absorbed some of the sauce in the fridge overnight.  Personal view: I did not care for the white sweet potato (it was mealy compared to the orange), so I would increase the carrots and yams next time.  I also substituted date sugar for the brown sugar (which I do for most things) and it tasted great.  People liked it and I would definitely make it again.

https://content.jwplatform.com/videos/j3HwAXcP.mp4

Make traditional Jewish tzimmes with yams and sweet potatoes for Rosh Hashanah, Passover, or any festive occasion.

Root vegetables with walnuts glazed in molasses and roasted to perfection, drizzled in a rich balsamic reduction sauce. 

Roasted Rosemary Balsamic Tzimmes

yams,

carrots, carrots

parsnips,

extra virgin olive oil

molasses ((or substitute maple syrup))

fresh rosemary, (plus more for garnish if desired)

balsamic vinegar

walnuts

Preheat oven to 400 degrees F. Combine the chopped root vegetables in a mixing bowl. In a smaller bowl, whisk together the olive oil and molasses. Pour over the root vegetables, sprinkle on the kosher salt, and stir to coat all of the vegetables evenly with the molasses, oil and salt.

Spread vegetables out evenly on a parchment lined baking sheet. Place the rosemary sprigs across the top of the vegetables, evenly spread out. Place vegetables in the oven. Roast for 25 minutes undisturbed.

In a small saucepan, bring the balsamic vinegar to a boil, then reduce heat to medium and simmer for 5-8 minutes until the liquid has reduced by half and the balsamic thickens enough to coat the back of a spoon. Remove from heat and pour into a cool heat-safe container.

The syrup will continue to thicken as it cools.

After 25 minutes of roasting, remove the tray from the oven. Sprinkle the chopped walnuts onto the tray with the vegetables, then stir the vegetables, moving the vegetables on the outside of the sheet to the center, and vice versa. While doing so the walnuts will be slightly coated with the molasses mixture. Return to the oven and continue to roast for 10-25 minutes longer, until the largest pieces of vegetables are tender.

Remove the vegetables from the oven and discard the roasted rosemary sprigs. Drizzle the roasted vegetables with the balsamic reduction.

Serve warm or at room temperature.

Made it last night for Hanukkah and it was a hit.  Will definitely make again.  I added 1 pound of red beets to the recipe and just kept them separated from the rest of the vegetables so that the parsnips wouldn't turn pink.

I'll definitely try this recipe. Thank you for sharing!

Was really good. How long does this keep in the fridge?

I decided to make this for a neighbor's potluck holiday party this year and for the first time I didn't bring home any leftovers! The flavor is really wonderful. I would like to try this with other root vegetables.

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Stovetop Tzimmes

Roasted Rosemary Balsamic Tzimmes

Top 2 tzimmes recipe recipes from across the web

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Stovetop Tzimmes

Roasted Rosemary Balsamic Tzimmes

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