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Basic Tzimmes

Updated February 23, 2016
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Cookbook

1,000 Jewish Recipes

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

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.

Makes6 servings

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Taste and Texturefruity, savory, sweet

Type of Dishvegetable

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

Instructions

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.

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.

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

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