When I think of the most popular foods served at Jewish holidays, tzimmes is right up there. A simple dish of carrots, sweet potatoes and prunes, it’s one of those classic Jewish foods served especially for Rosh Hashanah and the Jewish New Year. You’ll also find it among classic Passover recipes.
Sweet but not overly so, the warm side dish complements many dishes any time of year. It’s particularly great on any Shabbat table alongside fresh-baked challah and matzo ball soup.
What does tzimmes mean?
This casserole-style dish—pronounced tzi-miss—is made of root vegetables, dried fruit and a sweet sauce. The name tzimmes comes from the Yiddish expression for “making a fuss,” referring to the prep work required for the dish. It’s been made many different ways over time and from family to family, sometimes including meat as well. Whatever the variation, it always includes root vegetables.
For Rosh Hashanah, the carrots are cut into coins to symbolize prosperity and good fortune in the coming year. Tzimmes is also served at Passover or on Shabbat, but it really doesn’t have to be a holiday to enjoy this beloved dish.
Ingredients
- Sweet potatoes: Sweet potatoes are key in tzimmes. Some recipes call for yams (“yams” and “sweet potatoes” are often used interchangeably in American stores and recipes). When it comes to true yams vs. sweet potatoes, there is a difference. The common sweet potatoes we see have a reddish skin and orange flesh. They’re sweet and creamy. There are also white-fleshed sweet potatoes. True yams are a different plant. They’re more oblong, with a rough skin and a starchier white flesh.
- Carrots: Carrots are a traditional ingredient in tzimmes. They bring a natural sweetness, and they become soft but don’t lose their shape during the slow cooking.
- Prunes: It’s not tzimmes without prunes! Even if you’re not a prune person, the dried plums pair nicely with sweet potatoes and carrots, and they provide a slightly tangy addition to the dish. Here are more ways to cook with dried fruit.
- Honey and brown sugar: Honey and brown sugar add sweetness to the dish while helping thicken the sauce and caramelize the vegetables.
- Orange juice: Orange juice provides a tangy sweetness, and it caramelizes with the honey and sugar as it reduces.
- Dairy-free margarine or dairy-free butter: This helps to thicken the sauce, bringing a creaminess that rounds out the dish’s flavor. If you don’t need this dish to be dairy free, you can use regular butter.
Step 1: Prepare the vegetables and sauce
Preheat the oven to 350°F. In a greased 13×9-inch baking dish, combine the sweet potatoes, carrots and prunes. In a separate bowl, whisk together the orange juice, water, honey, brown sugar and cinnamon. Pour over the vegetables.
Step 2: Bake
Cover with aluminum foil, and bake for one hour. Remove the foil, and dot the margarine around the vegetables. Return to the oven, and bake, uncovered, until the vegetables are tender and the sauce is thickened, 45 to 60 minutes. Make sure to carefully stir every 15 minutes, trying not to break apart the vegetables.
Tzimmes Variations
- Add different fruit: The sweetness of tzimmes can come from a variety of fruits, both fresh and dried. Some people add apples, dates, and even fresh pineapple slices.
- Add other vegetables: In addition to the sweet-fleshed, creamy orange sweet potato, try adding purple or white-fleshed sweet potatoes or yams to the dish. Parsnips are great in tzimmes, too.
- Add fresh herbs: A sprig of rosemary or thyme placed atop the vegetables as they begin to roast adds a lovely herbal note. Remove herbs before serving.
How to Store Tzimmes
Tzimmes can be stored in an airtight container in the refrigerator for up to five days. Reheat leftovers in the oven or microwave, or even enjoy at room temperature.
Can you freeze tzimmes?
Yes, you can freeze tzimmes! Store in a freezer-safe container or storage bag for up to three months. Let thaw in the refrigerator overnight. Reheat in the oven for about 30 minutes or until warmed all the way through.
Tzimmes Tips
Can you make tzimmes on the stovetop?
Yes, if you don’t want to fuss with the oven, you can make tzimmes on the stovetop. Combine all the ingredients in a heavy-bottomed pot, and simmer, covered, for 45 minutes to one hour. Stir occasionally, checking to make sure there is still enough liquid and that it isn’t burning on the bottom.
What can you serve with tzimmes?
Tzimmes is a wonderful accompaniment to holiday-friendly meat dishes. It’s a must-have when you’re serving meats like Jewish brisket and most roast chicken recipes.
