Basic Tzimmes

Recipe by: Faye Levy | from 1,000 Jewish Recipes

Cookstr

Course: Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by Joseph De Leo

Tzimmes is the Yiddish term for a casserole of sweet vegetables and dried fruit. It’s a favorite for most holidays, especially Rosh Hashanah. Often it includes meat as well and is served as a main course. When prepared without meat, as in this version, it makes a tasty accompaniment for roast chicken or braised beef.

Yield: Makes 6 servings

INGREDIENTS

1 pound orange-fleshed sweet potatoes, peeled, halved, and sliced about ½-inch thick
1 pound boiling potatoes, halved and sliced about ½-inch thick
¾ pound carrots, diagonally sliced ½-inch thick
4 ounces pitted prunes
2 tablespoons brown sugar, or more to taste
½ teaspoon ground cinnamon (optional)
3 tablespoons cornstarch
Salt, to taste

Directions

1. Preheat oven to 350°F. Combine sweet potatoes, boiling potatoes, carrots, prunes, brown sugar, and cinnamon, if using, in a large saucepan. Add 1 quart water and bring to a simmer. Cover and cook over low heat 25 to 30 minutes or until vegetables and prunes are tender.

2. Mix cornstarch with 1/3 cup water. Add to simmering liquid, stirring gently. Cook over medium-low heat, stirring gently, until sauce comes to a simmer and thickens. Season it with salt and more brown sugar, if desired.

3. Spoon mixture into a lightly oiled 2-quart casserole dish. Bake 20 to 30 minutes or until bubbling.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information includes optional cinnamon and 1/8 teaspoon added salt per serving.

Calories 218 kcal

Calcium 6 % daily value

Vitamin C 34 % daily value

Vitamin A 34 % daily value

Potassium 911 mg

Magnesium 55 mg

Protein 4 g

Sugar 17 g