Autumnal vegetables, fruits and and spices are simmered and stewed together for the perfect blend of sweet and savory goodness. The tzimmes gets sweeter and better the longer it sits and served at room temperature so don't be afraid to make ahead (even a day or two) and let it sit in the fridge.
Cuisine
Jewish
Prep Time40minutes
Cook Time30minutes
Total Time1hour10minutes
Servings12servings
Ingredients
9medium carrotspeeled
4sweet potatoes
1cuppitted prunes
1cupdried apricots
2tbspfresh lemon juice
1/3cupfresh orange juice
1/4cuphoney
1tspground cinnamon
2 1/2tsporange zest
1/4tspKosher salt
Instructions
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.
Recipe Notes
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.