Tzimmes

What did she say? Tzimmes? What is that?

Tzimmes is a delicious Jewish Ashkenazi vegetable stew, consisting of sweet potatoes, carrots and prunes simmered in a wonderful cinnamon honey liquid.

It is traditionally served during Jewish holidays, and best served along side a brisket!

My grandmother's handwritten recipe uses chuck steak. She would stew the meat in with the veggies, until it all fell apart. Some people use a cut of meat called flanken in their tzimmes.

Your house will smell wonderful while you are cooking it.
It is also a great vegetarian dinner and perfect w/ roast chicken too, and I will be making a big batch for Passover next week.

Here is my wonderful grandmother's recipe:

Dorothy's Tzimmes:

2 tbsp butter
2 large sweet potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into pieces
8 small Yukon gold potatoes, cut into chunks
2 cups of prunes
2 tsp cinnamon
2 cups of orange juice
1 cup of chicken broth or water
1/4 cup brown sugar
1/4 cup honey
salt & pepper

Peel and cut up all your potatoes and carrots.

In a large stockpot, heat the butter and cook the vegetables in the butter (except the prunes), just to coat.

In a large measuring cup, whisk the orange juice, cinnamon, sugar, honey and stock. Pour into the pot w/ the vegetables.

Bring to a boil and add in the prunes.
Turn down to a simmer and cover with a tight lid.

Either bake in a 350F oven or simmer on the stove for an hour and a half, until vegetables are super soft.

Best made the day before and reheated.

My family likes it mushy, but I prefer the vegetables to be in recognizable pieces!

Enjoy.