Golden Carrot Tzimmes Recipes

TZIMMES

I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware

Provided by Taste of Home

Categories Side Dishes

Time 2h5m

Yield 12 servings.

Number Of Ingredients 9

Tzimmes image

Steps:

Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.

Ingredients

3 pounds sweet potatoes (about 4 large), peeled and cut into chunks
2 pounds medium carrots, cut into 1/2-inch chunks
1 package (12 ounces) pitted dried plums (prunes), halved
1 cup orange juice
1 cup water
1/4 cup honey
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup dairy-free margarine or butter

CARROT TZIMMES

Carrots are sliced into coins and eaten as a symbol of prosperity and good luck in the Jewish New Year.

Provided by Betty Bauman

Categories Side Dish Vegetables Carrots

Time 50m

Yield 6

Number Of Ingredients 8

Carrot Tzimmes image

Steps:

Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 27 g, Fat 2.7 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 148 mg, Sugar 19.3 g

Ingredients

1 tablespoon canola oil
1 ½ pounds carrots, peeled and cut into 1/4-inch rounds
⅓ cup seedless golden raisins
¼ cup freshly squeezed orange juice
1 ½ tablespoons honey
1 ½ tablespoons brown sugar
kosher salt and ground black pepper to taste
2 tablespoons minced fresh parsley

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)

Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I've tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor - and add a bay leaf for the same reason - and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.

Provided by Joan Nathan

Categories dinner, meat, soups and stews, vegetables, main course

Time 11h

Yield 6 to 8 servings

Number Of Ingredients 9

Tsimmes (Beef, Carrot and Sweet Potato Stew) image

Steps:

A day before serving, heat the oven to 350 degrees.
Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.

Ingredients

3 bone-in flanken, also known as flanken-style ribs, or English-cut short ribs (about 3 pounds)
1 tablespoon kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1 fresh (or dried) bay leaf
3 pounds sweet potatoes, preferably Japanese white sweet potatoes (3 to 4 large sweet potatoes), peeled and cut into 2-inch chunks
2 medium white or yellow onions, halved and sliced
5 to 6 medium carrots, peeled and cut into 2-inch segments
8 ounces prunes, pitted and left whole
Chopped fresh parsley, for serving

CARROT TZIMMES

Tzimmes is one of the dishes served on Sabbath and festivals, especially Rosh Hashanah and Succoth. This savoury-sweet fruit and vegetable stew has rich, melting flavours, and is best made a day in advance, to allow the flavours to mellow.

Provided by English_Rose

Categories Yam/Sweet Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Carrot Tzimmes image

Steps:

Saute the onion in the margarine in a large pot over a medium heat until tender.
Add the carrots, sweet potatoes, prunes, apricots, honey, zest, juice, spices and seasoning. Bring to the boil, then reduce the heat to a simmer. Give the pot a good stir, then cover and simmer for about 45 minutes until the carrots and sweet potatoes are tender.
Stir occasionally. Taste and adjust the seasonings if necessary - it needs to be sweet, but not sickly-sweet.

Nutrition Facts : Calories 244.7, Fat 4.3, SaturatedFat 0.8, Sodium 140.5, Carbohydrate 52.4, Fiber 6.7, Sugar 28.1, Protein 3.1

Ingredients

1 large onion, finely chopped
2 tablespoons margarine
1 lb carrot, sliced like coins
1 lb sweet potato, cut into small pieces
4 ounces prunes, pitted
4 ounces apricots, chopped
3 tablespoons honey
1 orange, zest of
1 lemon, zest of
2 oranges, juice of
2 lemons, juice of
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg, grated
salt and pepper

GOLDEN CARROT COOKIES

Surprisingly delicious cookies. Not too sweet, but tasty enough for any occasion. All children love these special treats. Sometimes I sprinkle the tops with a lemony glaze.

Provided by Fauve

Categories Drop Cookies

Time 30m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 9

Golden Carrot Cookies image

Steps:

Cream together sugar and butter until light and fluffy.
Add egg; beat well.
Stir in carrots.
Sift together dry ingredients in a separate bowl, then stir into carrot mixture.
Add vanilla and lemon extracts.
Drop dough by teaspoonfuls onto lightly Pam-sprayed cookie sheets.
Bake in 375* oven for 15 minutes or till light golden brown along edges.

Ingredients

3/4 cup sugar
3/4 cup butter (softened)
1 egg
1 1/4 cups grated raw carrots
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon lemon extract

GOLDEN CARROT COINS

Once you try this simple yet scrumptious side dish, you'll never serve plain carrots again!-Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

Golden Carrot Coins image

Steps:

In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon.

Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 773mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

Ingredients

1/4 cup butter, cubed
3/4 cup chicken broth
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon pepper
14 medium carrots, cut into 1/4-inch slices
3 tablespoons minced fresh parsley
2 teaspoons lemon juice

MY MAMA'S CARROT TZIMMES

Another one from the world's best Mama. Tzimmes is a yiddish word for a sweet culinary creation made of various stewed fruits and vegetables and is a great complement to roasted meats. Enjoy!

Provided by Miraklegirl

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

My Mama's Carrot Tzimmes image

Steps:

Mix all of the ingredients in a medium saucepan and bring to a boil over high heat.
Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes.
Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.

Nutrition Facts : Calories 179.9, Fat 4.5, SaturatedFat 0.7, Sodium 105.3, Carbohydrate 36.5, Fiber 3.7, Sugar 27.8, Protein 1.6

Ingredients

1 1/2 lbs carrots, peeled and sliced into coins
1 tablespoon margarine (or butter if preparing a dairy meal)
1 tablespoon vegetable oil
3 tablespoons honey
3 tablespoons brown sugar
3 tablespoons freshly squeezed lemon juice
1/2 cup seedless golden raisin
kosher salt
fresh ground black pepper

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Golden Carrot Tzimmes Recipes

TZIMMES

I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware

CARROT TZIMMES

Carrots are sliced into coins and eaten as a symbol of prosperity and good luck in the Jewish New Year.

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)

CARROT TZIMMES

Tzimmes is one of the dishes served on Sabbath and festivals, especially Rosh Hashanah and Succoth. This savoury-sweet fruit and vegetable stew has rich, melting flavours, and is best made a day in advance, to allow the flavours to mellow.

GOLDEN CARROT COOKIES

Surprisingly delicious cookies. Not too sweet, but tasty enough for any occasion. All children love these special treats. Sometimes I sprinkle the tops with a lemony glaze.

GOLDEN CARROT COINS

Once you try this simple yet scrumptious side dish, you'll never serve plain carrots again!-Erlene Cornelius, Spring City, Tennessee

MY MAMA'S CARROT TZIMMES

Another one from the world's best Mama. Tzimmes is a yiddish word for a sweet culinary creation made of various stewed fruits and vegetables and is a great complement to roasted meats. Enjoy!

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