Tzimmes - a Sweet & Savory Jewish Stew |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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. Ingredients:
10 -12 large carrots, peeled and cut into large chunks |
2 large russet potatoes or 2 large idaho potatoes, peeled and cubed |
3 yams or 3 sweet potatoes, peeled and cubed |
1 medium onion, diced |
2 stalks celery, in 1-inch slices |
2 garlic cloves, crushed |
18 large pitted prunes, cut in half |
1/4 cup honey |
1 1/2 apples, unpeeled and cubed |
1 teaspoon salt |
1 teaspoon ground black pepper |
2 1/2 cups orange juice |
1 1/2 teaspoons cinnamon |
Directions:
1. Place all ingredients in a pot.
2. Cover and bring to a boil.
3. Reduce heat to low and simmer for about 1 hour. Stir frequently.
4. Cook until carrots are soft but not mushy.
5. Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
6. Serve hot.
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