AI-generated image
Tzimmes
Carrot and prune stew
Tzimmes (צימעס): carrots and sweet potato stewed with prunes, honey and cinnamon
For Rosh Hashanah many Ashkenazi families in Israel set a dish of tzimmes on the table, the sliced carrots looking like gold coins for a prosperous year ahead. Carrots and sweet potato cook slowly with prunes, orange juice, honey and cinnamon until glossy and soft, sweet but lifted by a little lemon and salt. It sits beside the festive meal as a side, and keeps beautifully for the second day of the holiday. This version has no meat or butter, so it works with any menu. A frequent mistake is adding too much liquid, which turns it into soup instead of a sticky glaze. Chef's tip: take the lid off for the last 20 minutes so the juices reduce and cling to every coin of carrot.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ⅓ lb carrotspeeled and cut into 1 cm coins
- 14 oz sweet potatopeeled and cut into 3 cm chunks
- 4 oz pitted prunes
- ¾ cup orange juice
- 3 tbsp honey
- 2 tbsp sunflower oil
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- ½ tsp salt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan).
Step 2: Put 1 ⅓ lb carrots, 14 oz sweet potato and 4 oz pitted prunes in a lidded ovenproof dish about 25 x 30 cm.
Step 3: Whisk ¾ cup orange juice, 3 tbsp honey, 2 tbsp sunflower oil, 1 tsp ground cinnamon and ½ tsp salt, pour over the vegetables and toss to coat.
Step 4: Cover and bake for 40 minutes, until a knife slides into the carrots with little resistance.
40 minStep 5: Uncover, stir gently, and bake for another 20 minutes, basting once, until the liquid has thickened to a syrup and the edges are lightly caramelised.
20 minStep 6: Stir in 1 tbsp lemon juice, taste for salt and serve warm.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 2 g
- Carbs
- 42 g
- Fat
- 5 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tzimmes take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of sweet potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SalufPuffy flatbread
Saluf is the everyday bread of Yemenite Israelis, slapped onto a hot pan or taboon in Rosh HaAyin and Sha'arayim in Rehovot and eaten with marak temani, hilbe and zhug. It is soft and blistered, thicker than pita and with no pocket, made to tear and dunk. Home cooks often roll it too thin, which gives a cracker; it should be about 1 cm thick so it stays pillowy. Chef's tip: cook it under a lid on a very hot dry pan for the first minute, which traps steam and puffs it the way a taboon does.
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
Yorkshire puddings
In Yorkshire the pudding was once served first, on its own with gravy, to fill people up before the meat; today these puffed, crisp-edged cups sit beside the roast at Sunday lunch all over England. The batter is nothing but eggs, flour and milk, and the trick is in the heat: smoking-hot fat in the tin and a hot oven. Serve with onion gravy for a vegetarian roast. Chef's tip: rest the batter for at least 30 minutes, which helps the puddings rise tall and even.
British