TZIMMES
Whether you decide to serve this as a holiday side dish or a dessert, it will be delicious! We really loved this classic Jewish casserole. The mixture of sweet potatoes and carrots with all the fruit and juices is fabulous. It's a great balance of sweet and savory. It makes a lot, so if you're having a big holiday dinner consider...
Provided by Jackie Marinoff
Categories Fruit Sides
Time 3h40m
Number Of Ingredients 14
Steps:
- 1. First and foremost put on your "Just A Pinch Apron" and a huge smile! Spray a 3 quart casserole dish with vegetable cooking spray. This will help with the clean-up. PLEASE TAKE THE TIME TO READ ALL OF THE INSTRUCTIONS BEFORE YOU START.
- 2. SWEET POTATOES: Wash sweet potatoes and place in a large soup kettle and cover with water. Bring to a boil. Cook until sweet potatoes are firm but tender NOT mushy. Remove hot water from kettle and put in cold water.
- 3. PEELING SWEET POTATOES: Let sweet potatoes cool in water until you can handle them. Take one sweet potato at a time and make a slice down the length of the sweet potato. Then with your hands remove the skin. Do this for each sweet potato. Once the skin is removed cut the sweet potatoes into 1/2 inch cubes and place back into the large soup kettle.
- 4. BABY CARROTS: Wash baby carrots and cut into halves. Place the carrots in a saucepan and cover with water, bring to a boil. Cook until tender but firm.
- 5. Drain carrots and add them to the soup kettle with the sweet potatoes.
- 6. PRUNES/PLUMS AND RAISINS: Cut prunes or plums (whichever you desire) in half and add them to the soup kettle. Then add the golden raisins to the soup kettle. Now very gently mix all the ingredients in the soup kettle together. I actually like to wash my hands and toss with my hands. Then place all ingredients in the soup kettle into a 3 quart sprayed casserole dish. Preheat oven to 350 degrees.
- 7. JUICES AND OTHER INGREDIENTS: In a medium size bowl, mix (juice ONLY) orange juice, pineapple juice, mandarin orange juice, brown sugar, salt, nutmeg, and cinnamon. Then pour this mixture evenly over the ingredients in the 3-quart casserole dish.
- 8. Slice butter into pats and place them evenly over the 3 quart casserole dish. I usually place the pats 3 rows down and 4-5 rows across.
- 9. Place a cover over the 3 quart casserole dish. If you don't have a cover use aluminum foil. Bake for 30 minutes.
- 10. PINEAPPLE, MANDARIN ORANGES & APRICOTS: Uncover the casserole dish. Place in a mixing bowl the pineapple chunks and mandarin oranges. Cut the apricot half and into half again and add to mixing bowl. Gently mix all the fruit together and then put into 3-quart casserole dish. Mix everything in the 3-quart casserole dish making sure you include the juice in the mixing.
- 11. Bake for 10 minutes UNCOVERED. Remove casserole dish from oven and serve hot as a side dish or dessert.
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
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.
SWEET POTATO CARROT CRISP
Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. It's subtly sweet and has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place sweet potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 10-20 minutes. Drain; transfer to a blender or food processor. Working in batches, pulse with next six ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish., Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 213mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
TZIMMES
No Rosh Hashanah celebration is complete without a serving of tzimmes, a dish of root vegetables and dried fruits. The fruit and honey in the mix symbolize the sweetness of the New Year. The carrots and sweet potatoes are cut into rounds to honor the tradition of hope for goodness and sweetness without end. This version of the classic dish gets a savory undertone from a full cup of vegetable broth, making it all the better to pair with a slice of brisket or roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
- Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
- Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.
NAVA ATLAS'S SWEET POTATO TZIMMES
In Yiddish, "tzimmes" means a big fuss or commotion. Fortunately, this signature holiday dish, a mélange of sweet vegetables and dried fruits, is not much of a fuss to make.
Provided by Karen Barrow
Categories dinner, lunch, snack, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden. Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed. Don't worry if the potato slices break apart.
- Oil a shallow 2-quart baking dish. Pour in the sweet potato mixture and pat in evenly. Sprinkle the optional walnuts over the top. Bake for 45 minutes, or until the top begins to turn slightly crusty. Serve hot.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 345 milligrams, Sugar 11 grams
CARROT, APPLE, AND SWEET POTATO TZIMMES
Make and share this Carrot, Apple, and Sweet Potato Tzimmes recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over high heat, combine carrots, potatoes and enough water to cover by 1 inch. Bring to a boil. Reduce heat to medium. cover and cook 15 to 20 minutes, or until vegetables are tender. Drain.
- In a 2 1/2 quart baking dish, layer carrot slices to cover bottom. Sprinkle 1/3 brown sugar, salt and pepper on top and dot with 1 tablespoon margarine. Continue layering until all ingredients are used up, sprinkling each layer and brown sugar and dotting with margarine. Pour 1 cup water over mixture.
- Cover and bake 30 minutes at 350 degree oven until apples are tender. Uncover and bake 5 more minutes until top is golden.
SWEET POTATO NOODLES (JAPCHAE)
Provided by Cecilia Hae-Jin Lee
Categories Beef Dinner Lunch Meat Noodle Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 or 5 servings
Number Of Ingredients 14
Steps:
- Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
- Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
- In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.
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
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.
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SWEET POTATO & CARROT TZIMMES - THE VEGAN ATLAS
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4.5/5 (25)Total Time 1 hr 25 minsCategory Jewish Vegan RecipesCalories 174 per serving
- Bake or microwave the sweet potatoes until done but still fairly firm. Once cool enough to handle, peel and slice them. You can do this step well ahead of time.
- Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden.
- Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed. Don't worry if the potato slices break apart.
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