1,000 Jewish Recipes
Published by Houghton Mifflin Harcourt
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.
Total Timeunder 1 hour
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
Taste and Texturefruity, savory, sweet
Type of Dishvegetable
- 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
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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