Fruit Tzimmes Recipes
TZIMMES
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.
Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.
SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE
This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it's just fruit and vegetables. Warning: You may find yourself eating this for breakfast.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h15m
Yield Serves eight
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
- Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 22 grams, TransFat 0 grams
TZIMMES
Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so be sure to have enough on hand.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
- Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
- Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.
TZIMMES
Steps:
- Enjoy!
Nutrition Facts : Calories 335 kcal, Carbohydrate 73 g, Cholesterol 12 mg, Fiber 10 g, Protein 4 g, SaturatedFat 3 g, Sodium 232 mg, Sugar 39 g, Fat 5 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
VEGETABLE - FRUIT TZIMMES
From "A Little Jewish Cookbook" by Barbara Bloch. I've had this book a long time and this was the first tzimmes I ever made and it was well received. You can add some cinnamon if you like. I use the canned yams so no need to soften them as you do the carrots. I like the short cut! I just made this again and added dried apricots and orange zest. You can be creative with this dish.
Provided by Oolala
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Parboil carrots and yams in lightly salted water until not quite tender.
- Drain vegetables and prunes.
- Layer carrots, yams, prunes, and apples in a casserole dish, sprinkling layers with sugar, salt, pepper and dot with butter, margarine, or schmaltz.
- Pour 1 cup of water or orange juice into the casserole dish, cover and bake for 30 minutes or until apples are tender.
- Uncover and bake for about 5 minutes or until top is lightly browned.
- Serve hot as an accompaniment to main dish.
Nutrition Facts : Calories 419.5, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 86, Carbohydrate 92.6, Fiber 10.7, Sugar 41.6, Protein 3.4
TZIMMES
This tzimmes recipe is a colorful stew made with sweet potatoes, carrots and dried fruit. An easy traditional Jewish side dish option that pairs perfectly with chicken or beef.
Provided by Sara Welch
Categories Side Dish
Time 2h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Place the sweet potatoes, carrots, plums and apricots in the dish. Stir gently to combine.
- In a medium bowl, whisk together the orange juice, water, honey, brown sugar and cinnamon.
- Pour the orange juice mixture over the fruit and vegetables. Cover the dish with foil.
- Bake for one hour. Uncover the dish, then arrange the slices of butter over the top.
- Bake uncovered for 45-50 minutes, stirring every 15 minutes, until sweet potatoes are tender and sauce has thickened. Garnish with orange zest if desired, then serve.
Nutrition Facts : Calories 367 kcal, Carbohydrate 78 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 206 mg, Fiber 10 g, Sugar 39 g, ServingSize 1 serving
TZIMMES
No Rosh Hashanah celebration is complete without a serving of tzimmes, a dish of root vegetables and dried fruits. The fruit and honey in the mix symbolize the sweetness of the New Year. The carrots and sweet potatoes are cut into rounds to honor the tradition of hope for goodness and sweetness without end. This version of the classic dish gets a savory undertone from a full cup of vegetable broth, making it all the better to pair with a slice of brisket or roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
- Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
- Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.
TZIMMES
Whether you decide to serve this as a holiday side dish or a dessert, it will be delicious! We really loved this classic Jewish casserole. The mixture of sweet potatoes and carrots with all the fruit and juices is fabulous. It's a great balance of sweet and savory. It makes a lot, so if you're having a big holiday dinner consider...
Provided by Jackie Marinoff
Categories Fruit Sides
Time 3h40m
Number Of Ingredients 14
Steps:
- 1. First and foremost put on your "Just A Pinch Apron" and a huge smile! Spray a 3 quart casserole dish with vegetable cooking spray. This will help with the clean-up. PLEASE TAKE THE TIME TO READ ALL OF THE INSTRUCTIONS BEFORE YOU START.
- 2. SWEET POTATOES: Wash sweet potatoes and place in a large soup kettle and cover with water. Bring to a boil. Cook until sweet potatoes are firm but tender NOT mushy. Remove hot water from kettle and put in cold water.
- 3. PEELING SWEET POTATOES: Let sweet potatoes cool in water until you can handle them. Take one sweet potato at a time and make a slice down the length of the sweet potato. Then with your hands remove the skin. Do this for each sweet potato. Once the skin is removed cut the sweet potatoes into 1/2 inch cubes and place back into the large soup kettle.
- 4. BABY CARROTS: Wash baby carrots and cut into halves. Place the carrots in a saucepan and cover with water, bring to a boil. Cook until tender but firm.
- 5. Drain carrots and add them to the soup kettle with the sweet potatoes.
- 6. PRUNES/PLUMS AND RAISINS: Cut prunes or plums (whichever you desire) in half and add them to the soup kettle. Then add the golden raisins to the soup kettle. Now very gently mix all the ingredients in the soup kettle together. I actually like to wash my hands and toss with my hands. Then place all ingredients in the soup kettle into a 3 quart sprayed casserole dish. Preheat oven to 350 degrees.
- 7. JUICES AND OTHER INGREDIENTS: In a medium size bowl, mix (juice ONLY) orange juice, pineapple juice, mandarin orange juice, brown sugar, salt, nutmeg, and cinnamon. Then pour this mixture evenly over the ingredients in the 3-quart casserole dish.
- 8. Slice butter into pats and place them evenly over the 3 quart casserole dish. I usually place the pats 3 rows down and 4-5 rows across.
- 9. Place a cover over the 3 quart casserole dish. If you don't have a cover use aluminum foil. Bake for 30 minutes.
- 10. PINEAPPLE, MANDARIN ORANGES & APRICOTS: Uncover the casserole dish. Place in a mixing bowl the pineapple chunks and mandarin oranges. Cut the apricot half and into half again and add to mixing bowl. Gently mix all the fruit together and then put into 3-quart casserole dish. Mix everything in the 3-quart casserole dish making sure you include the juice in the mixing.
- 11. Bake for 10 minutes UNCOVERED. Remove casserole dish from oven and serve hot as a side dish or dessert.
More about "fruit tzimmes recipes"
BEEF TZIMMES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishTotal Time 3 hrs 45 minsCategory DinnerCalories 590 per serving
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1-1/2 tablespoons of the olive oil over medium-high heat until hot and shimmering. Place half of the beef in the pan and brown, turning with tongs, for about 5 minutes; add the remaining oil and brown the remaining beef. (To sear the meat properly, let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic, and balsamic vinegar to the pot; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Add the tomato paste and cook for 1 minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with the wooden spoon until the flour is dissolved, about 1 minute. Add the orange juice, water, beef broth, bay leaf, rosemary, 2 teaspoons of the thyme, and the sugar. Stir to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, reduce the heat to a simmer, and cook for 2 hours.
- Add the carrots and apricots. Cover and continue cooking for 30 minutes. Add the sweet potatoes and prunes and cook for 30 minutes more, or until all the vegetables and meat are tender. Fish out the bay leaf and rosemary sprigs and discard. Taste and adjust seasoning if necessary. Serve the stew or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. The flavor of the stew improves if made at least 1 day ahead.) Reheat, covered, over medium heat until hot throughout. Garnish with the remaining fresh thyme leaves.
- Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the sweet potatoes because they don’t freeze well. If you’d like, boil some sweet potatoes separately when you defrost the stew and either add them into the stew prior to serving or serve them on the side. Defrost the stew in the refrigerator for 24 hours before you plan to serve it and then reheat on the stovetop over medium heat until hot.
FRUIT TZIMMES | BETTER HOMES & GARDENS
From bhg.com
Total Time 2 hrs 30 minsCalories 175 per serving
- In a large saucepan combine mixed dried fruits, water, wine, and stick cinnamon. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until fruit is tender. With slotted spoon transfer fruit to bowl. Discard cinnamon stick.
- Add orange peel to liquid in saucepan; simmer 2 to 3 minutes. Stir in orange juice, honey, lemon juice, allspice, ginger, and ground cinnamon. Return fruit to saucepan; heat to boiling. Remove from heat; cool to room temperature. Serve at room temperature. If desired, drain fruit before serving. Makes 6 to 8 servings.
TZIMMES - A FAMILY FEAST®
From afamilyfeast.com
Reviews 2Servings 8-10Cuisine JewishCategory Vegetables
- In a medium pot, bring salted water to a boil and add beets and lower to a gentle boil. Cook for 15 minutes, drain and set aside. Red beets are boiled separately so other vegetables don’t turn red.
- While beets are cooking, place a large pot of salted water on to boil and add carrots and cook five minutes. Add parsnips and sweet potato and cook for five additional minutes at a low boil. Drain and pour vegetables back into the same pot.
- Using the same small pot used to cook the beets, add 4 tablespoons of butter and over medium heat add leeks and cook for two minutes. Then add the remaining 2 tablespoons of butter, zest, juice, cinnamon, brown sugar, prunes, dates and currants. Stir and cook until the mixture thickens some, about 4-5 minutes. Remove from heat.
CARROT AND APPLE TZIMMES RECIPE BY MARC TAXIERA
From thedailymeal.com
4/5 (1)Estimated Reading Time 40 secsServings 6Calories 101 per serving
- Heat oil in a saucepan and sauté onions until translucent. Add carrots and water and simmer until carrots are tender. Transfer carrots and onions to a plate, keeping the liquid in the pan.
- Add the apple, honey, dried fruit, orange juice, and butter (optional) to the pan. Sauté over low heat until the fruit has reconstituted and is plump.
TZIMMES | ROSH HASHANAH COOKED VEGGIES RECIPE
From elanaspantry.com
Reviews 16Estimated Reading Time 4 minsServings 6Total Time 1 hr 10 mins
TZIMMES (SHORT RIBS AND FRUIT) - /NARRATIVE FOOD
From blog.narrativefood.com
Estimated Reading Time 2 mins
- Rinse the short ribs and pat them dry. Season all over with salt and pepper and bring to room temperature on a plate.
- Bring a large pot of water to a boil. While it comes up, cut the sweet potatoes into 1/2-inch cubes. Add them to the water, reduce the heat, and simmer until they slide off the tip of a knife, 10 to 15 minutes, Drain, reserving the water.
- Put the apricots and prunes in a large bowl and cover by an inch with the boiled, sweet potato sweet. Cover with a lid or plate and let plump for 15 minutes, then drain over a bowl, reserving the liquid.
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