TZIMMES - A SWEET & SAVORY JEWISH STEW
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.
Provided by Whats Cooking
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in a pot.
- Cover and bring to a boil.
- Reduce heat to low and simmer for about 1 hour. Stir frequently.
- Cook until carrots are soft but not mushy.
- Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
- Serve hot.
Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8
NEWISH JEWISH - SOUTHWESTERN TSIMMES STUFFED IN CHILIES
This _tsimmes_ created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies.
Provided by Joan Nathan
Yield Yield: 10 to 12 servings (P)
Number Of Ingredients 11
Steps:
- 1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.
- 2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.
- 3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.
- 4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.
- 5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.
- 6. Gently scrape out the seeds and rinse the inside of the chili.
- 7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.
- 8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm.
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