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baking Jewish
Basic Tzimmes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Tzimmes is the Yiddish term for a casserole of sweet vegetables and dried fruit. It’s a favorite for most holidays, especially Rosh Hashanah. Often it includes meat as well and is served as a main course. When prepared without meat, as in this version, it makes a tasty accompaniment for roast chicken or braised beef.

Yield: Makes 6 servings

Ingredients

  • 1 pound orange-fleshed sweet potatoes, peeled, halved, and sliced about ½-inch thick
  • 1 pound boiling potatoes, halved and sliced about ½-inch thick
  • ¾ pound carrots, diagonally sliced ½-inch thick
  • 4 ounces pitted prunes
  • 2 tablespoons brown sugar, or more to taste
  • ½ teaspoon ground cinnamon (optional)
  • 3 tablespoons cornstarch
  • Salt, to taste

Directions

1. Preheat oven to 350°F. Combine sweet potatoes, boiling potatoes, carrots, prunes, brown sugar, and cinnamon, if using, in a large saucepan. Add 1 quart water and bring to a simmer. Cover and cook over low heat 25 to 30 minutes or until vegetables and prunes are tender.

2. Mix cornstarch with 1/3 cup water. Add to simmering liquid, stirring gently. Cook over medium-low heat, stirring gently, until sauce comes to a simmer and thickens. Season it with salt and more brown sugar, if desired.

3. Spoon mixture into a lightly oiled 2-quart casserole dish. Bake 20 to 30 minutes or until bubbling.


© 2000 Faye Levy
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes optional cinnamon and 1/8 teaspoon added salt per serving.

218kcal (11%)
64mg (6%)
20mg (34%)
1018mcg RAE (34%)
911mg
55mg
4g
17g
7g
52g
0mg (0%)
377mg (16%)
0g (0%)
0g (1%)
2mg (9%)
 

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