Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: There is something so special about Rosh Hashanah and its traditions – and I’m not being biased because this holiday usually falls around my birthday! The sweetness of the whole occasion seems to lift everyone’s spirits and signal a fresh start. More of the Backstory after the recipe…
- 9 medium carrots peeled
- 4 sweet potatoes
- 1 cup pitted prunes
- 1 cup dried apricots
- 2 tbsp fresh lemon juice
- 1/3 cup fresh orange juice
- 1/4 cup honey
- 1 tsp ground cinnamon
- 2 1/2 tsp orange zest
- 1/4 tsp Kosher salt
Heat oven to 350 degrees.
Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.
- This makes for a lovely root vegetable side dish, but add brisket, chicken or turkey for a main course meal.
- After baking, ensure all your vegetables are well cooked. If your carrots are still hard, bake for a bit longer.
…The Backstory continues: I’ve always thought that, as Jews, we are lucky, as we are blessed with two New Year’s. Every December 31, I make a list of resolutions that I don’t often abide by (Exercise, Shmexercise), but Rosh Hashanah gives us that second chance. This time of year is one to take a break, reflect and align one’s path and priorities. Another opportunity for a sweet, prosperous and healthy year.
Aside from the much-loved apples and honey, this hearty and honeyed Tzimmes is just as comforting as the notion of Rosh Hashanah. That said, this sweet stew can be cooked anytime of year – some people serve Tzimmes over Hanukkah and Passover.
The Yiddish term, Tzimmes, is derived from words (tzim + esn) that more or less means “for eating”. While that goes without saying, this recipe yields a substantial amount, so you may be eating it for days. Feel free to halve or double the ingredients, depending on the number of people for which you’re catering.