Tzimmes
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
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
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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.
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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.
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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.
I partnered with Imperial Sugar on this post, but all opinions are my own. Thanks for supporting WJWE!
11 Comments
always a favorite of mine and I am sure your recipe will be a treat, thank you xoxo
Aw thanks! And great to hear it’s a favorite!
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I can’t get to the recipe, the link doesn’t work!
I just tried and it works fine!
Sorry, Amy, but I couldn’t get the recipe for your yummy sounding carrot tzimmes eiher.
I fixed the link!
I would love the recipe. I don’t see the link. Am I doing something wrong?
It’s towards the bottom of the post. Here it is: https://www.imperialsugar.com/recipes/tzimmes