Tzimmes
- Portion size: Serves 6 as a side
- Hands-on time 25 min. Simmering time 1 hour 30 min
- Difficulty: easy
Tzimmes is a Ashkenazi Jewish side dish of stewed fruit and root vegetables that’s traditionally served on Rosh Hashanah. Its inherent sweetness signals a sweet new year. This tzimmes recipe is from Helen Graham, executive chef at Bubala.
Find your perfect roast chicken recipe to pair with this sweet side.
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Ingredients
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely sliced
- 1 cinnamon stick
- 2 tbsp sea salt flakes
- 2 tsp baharat (or ½ tsp ground ginger, ½ tsp ground nutmeg and ½ tsp ground cumin)
- ½ tsp freshly ground black pepper
- 2 sweet potatoes, peeled and cut into rough 1cm chunks
- 2 parsnips, peeled and cut into rough 1cm chunks
- 4 carrots, peeled, trimmed and cut into 1cm rounds
- 500g dried prunes, roughly chopped
- 100g maple syrup
- 500ml vegetable stock
- 200ml orange juice
- 150ml rice vinegar
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Method
- Heat the oil in a medium saucepan over a low-medium heat and add the onion, garlic, cinnamon and salt. Cook gently, stirring occasionally, for 10 minutes until soft. Add the baharat and black pepper, then cook for a further 5 minutes.
- Add all the remaining ingredients to the pan, give it a good stir and leave to gently simmer (uncovered) for 1½ hours. Stir the mixture occasionally but gently. It’s ready when the liquid has almost fully reduced and the vegetables are tender.
Nutrition
- 406kcals Calories
- 7.4g (1.3g saturated) Fat
- 5.4g Protein
- 71.7g (54g sugars) Carbs
- 15.1g Fibre
- 5.1g Salt
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