Tzimmes

Published by Amy Becker on October 6, 2015

Classic Jewish tzimmes! A stew of carrots, sweet potatoes, dried fruit cooked in spices (and wine!) Y’all I feel like I say this every week, but I’ve been so busy! I was in Michigan for a wedding, and the off to Denver for a most epic Jewish food retreat ever. And then I rested for exactly one day in the fetal position before it was ACL! Oy. To say I need a hug and a solid nap right now is an understatement. While I don’t have time for all that, I do have time for tzimmes.

What’s tzimmes? It’s the food equivalent of a warm blanket, snuggly puppy, hefty glass of wine and Real Housewives of New York marathon. Totally comforting.

I promise you posts on the food retreat soon, but for now, here is a little pic from ACL. Totally unnaturally edited. Have you been to a music festival before? ACL is amazing, but one day is my limit. 🙂 (Pun intended.)

Back to the tzimmes. There are many ways to make it, but I like mine with lots of dried fruit, sweet potatoes, carrots, and a cinnamony white wine sauce. Oh yeah.
Serve with brisket for the most epic Jewy meal ever. I like leftovers over yogurt or oatmeal for breakfast. Trust me on this.

It’s easy, just sweet enough, and screams fall. What more could you want?

Yasssss!

Tzimmes

This sweet carrot and sweet potato stew is traditional for the Jewish new year, but makes a perfect side dish any time of year.

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Prep Time 15

Cook Time 1 31

Servings

Ingredients

1 pound carrots peeled and chopped into 1-inch chunks
2 pounds sweet potatoes peeled and chopped into 1-inch chunks
½ cup dried cherries
½ cup dried apricots
½ cup fresh orange juice plus the zest from 1 orange
½ cup dry white wine
½ cup Imperial Sugar Light Brown Sugar
1 tsp ground cinnamon
¼ tsp kosher salt
¼ cup unsalted butter plus more for greasing pan

Instructions

Preheat oven to 350 degrees F. Grease an 11×7 inch baking pan and place carrots, sweet potatoes, dried cherries and dried apricots in the pan.
In a medium bowl, whisk together orange juice, zest, white wine, Imperial Sugar Light Brown Sugar, cinnamon and salt. Pour over the vegetable mixture and bake for 1 hour.
After 1 hour, if liquid is completely reduced, add a touch of water. Dot with butter and bake for 30 more minutes until vegetables are tender and liquid has become a glaze.