Carrot Tzimmes
Submitted by Stepme
Traditional Jewish carrot tzimmes with sweet potatoes, prunes, brown sugar, and orange juice simmered low and slow until thick and tender. A sweet, comforting side for Rosh Hashanah or any holiday table.
YIELD
10 servingsPREP
20 minCOOK
READY
Tzimmes is one of those dishes that tastes like it’s been simmering for generations. In a way, it has.
Twelve large carrots, potatoes, sweet potatoes, halved prunes, and diced onion all go into one big pot with brown sugar, orange juice, garlic, and a touch of cinnamon. Bring it to a boil, drop the heat, and let it simmer for about an hour.
The orange juice and brown sugar create a glossy, sweet glaze that coats every piece. The prunes melt into jammy pockets of sweetness. The root vegetables turn soft and yielding but hold their shape.
The final consistency should be thick and moist, not soupy. This is meant to sit proudly on a holiday plate, not run into the brisket.
Kitchen Tips
- Stir often. The sugars can stick and scorch on the bottom of the pot if you walk away.
- If it starts to look dry, add half a cup of water at a time. You want moist and thick, not stiff or soupy.
- Cut all the root vegetables roughly the same size so they cook evenly
- This reheats beautifully and many say it tastes even better the second day after the flavors have had time to settle
Ingredients
Directions
Place all the ingredients in a large saucepan and bring to a boil.
Immediately reduce the heat to a simmer and cook over low heat, stirring often, for approximately 1 hour.
If the tzimmes start to get dry, add ½ cup of water at a time.
Cook until the carrots are very sofft but not mushy.
The consistency should be moist and thick.
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