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.
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
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
TSIMIS
Provided by Noah Bernamoff
Categories Fruit Vegetable Side Vegetarian Rosh Hashanah/Yom Kippur Dried Fruit Prune Raisin Root Vegetable Carrot Fall Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
- Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.
- When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
- Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes. Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.
SWEET POTATO TSIMIS
There are several versions of tsimis. Many traditional recipes contain meat; we never had tsimis with meat. Every Jewish family has someone who makes this Rosh Hashanah or Hanukah tradition. In my family, it is my sister-in-law, Alice, and my aunt Trudy. Something with honey is always eaten on Rosh Hashanah.
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Bake the sweet potatoes for 45 minutes. When cool enough to handle, skin potatoes, and mash together with the honey, butter, molasses, cinnamon, and pepper. Transfer mixture to a 2-quart casserole. Sprinkle on the pecans.
- Make Marshmallows: In a small bowl, soften the gelatin by stirring it into 1/4 cup of the water. Set aside. In a small saucepan, fitted with a candy thermometer, bring the remaining 1/4 cup of water, a 1/4 cup of corn syrup, and the sugar to 240 degrees F (soft ball stage).
- In the meantime, put the remaining 1/4 cup of corn syrup, vanilla, and rum in the bowl of an electric mixer fitted with the whisk attachment. Add the hot syrup to the bowl and whisk at high speed for 3 to 5 minutes until thickened. Set the gelatin over simmering water to melt. Add the gelatin to the syrup and continue whisking for 6 more minutes until white, fluffy and stiffened.
- Top the casserole with a layer of marshmallow and bake at 350 degrees for 20 minutes, until heated through and browned on top.
SWEET POTATO TSIMIS
There are several versions of tsimis. Many traditional recipes contain meat; we never had tsimis with meat. Every Jewish family has someone who makes this Rosh Hashanah or Hanukah tradition. In my family, it is my sister-in-law, Alice, and my Aunt Trudy. Something with honey is always eaten on Rosh Hashanah.
Provided by Food Network
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Bake the sweet potatoes for 45 minutes. When cool enough to handle, skin potatoes, and mash together with the honey, butter, molasses, cinnamon, and pepper. Transfer mixture to a 2-quart casserole. Sprinkle on the pecans.
- Make Marshmallows: In a small bowl, soften the gelatin by stirring it into 1/4 cup of the water. Set aside. In a small saucepan, fitted with a candy thermometer, bring the remaining 1/4 cup of water, a 1/4 cup of corn syrup, and the sugar to 240 degrees F (soft ball stage).
- In the meantime, put the remaining 1/4 cup of corn syrup, vanilla, and rum in the bowl of an electric mixer fitted with the whisk attachment. Add the hot syrup to the bowl and whisk at high speed for 3 to 5 minutes until thickened. Set the gelatin over simmering water to melt. Add the gelatin to the syrup and continue whisking for 6 more minutes until white, fluffy and stiffened.
- Top the casserole with a layer of marshmallow and bake at 350 degrees for 20 minutes, until heated through and browned on top.
- Cook's Note: Got extra marshmallow? This should be your biggest problem. Spread a 1/8-inch coating of all-purpose flour on a baking sheet. Pipe out 1-inch rounds of marshmallow onto the flour. They will spread a little, so leave room. The marshmallows will be set in 20 minutes. Marshmallows are sticky. Dip your fingers in flour before handling.
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
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
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
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.
TZIMMES - A SWEET & SAVORY JEWISH STEW
This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish.
Provided by Whats Cooking
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in a pot.
- Cover and bring to a boil.
- Reduce heat to low and simmer for about 1 hour. Stir frequently.
- Cook until carrots are soft but not mushy.
- Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
- Serve hot.
Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8
TZIMMES
Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so be sure to have enough on hand.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- 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.
More about "tsimis recipes"
BEEF TZIMMES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishTotal Time 3 hrs 45 minsCategory DinnerCalories 590 per serving
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1-1/2 tablespoons of the olive oil over medium-high heat until hot and shimmering. Place half of the beef in the pan and brown, turning with tongs, for about 5 minutes; add the remaining oil and brown the remaining beef. (To sear the meat properly, let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic, and balsamic vinegar to the pot; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Add the tomato paste and cook for 1 minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with the wooden spoon until the flour is dissolved, about 1 minute. Add the orange juice, water, beef broth, bay leaf, rosemary, 2 teaspoons of the thyme, and the sugar. Stir to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, reduce the heat to a simmer, and cook for 2 hours.
- Add the carrots and apricots. Cover and continue cooking for 30 minutes. Add the sweet potatoes and prunes and cook for 30 minutes more, or until all the vegetables and meat are tender. Fish out the bay leaf and rosemary sprigs and discard. Taste and adjust seasoning if necessary. Serve the stew or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. The flavor of the stew improves if made at least 1 day ahead.) Reheat, covered, over medium heat until hot throughout. Garnish with the remaining fresh thyme leaves.
- Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the sweet potatoes because they don’t freeze well. If you’d like, boil some sweet potatoes separately when you defrost the stew and either add them into the stew prior to serving or serve them on the side. Defrost the stew in the refrigerator for 24 hours before you plan to serve it and then reheat on the stovetop over medium heat until hot.
TZIMMES RECIPE FOR PASSOVER - CLASSIC TZIMMES - JAMIE …
From jamiegeller.com
- Bring a saucepan of water to a boil and add sweet potatoes and carrots, cooking until just beginning to get tender (but not yet tender), about 10-15 minutes. Drain well. 2. Add to a large mixing bowl with all remaining ingredients, and mix well with a wooden spoon.The carrots and potatoes should still be a little hard, and mixing shouldn't cause them to fall apart or mush.
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