Spiced Carrot Walnut Tzimmes

As we draw closer to Passover, many of us are wondering what our Seder menus are going to look like this year (me included!). One thing is certain, I will definitely have some type of tzimmes at the table.

Tzimmes is a traditional Ashkenazi accompaniment to large holiday meals. It’s usually served with a meat meal, like brisket. In fact, many people roast the tzimmes together with the brisket, because the sweetness compliments the meat. While tzimmes is more commonly served at Rosh Hashanah, I like to serve some form of tzimmes at every big holiday meal. That extra bit of sweetness at the table is always appreciated (especially by the kids!).

This tzimmes has a lovely spiced flavor. The walnuts and roll cut carrots give it a pleasant, hearty texture. While some tzimmes can be enjoyed in larger quantities as a side dish (like sweet potatoes), this particular tzimmes is meant to be used sparingly as an accompaniment to meat.

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Spiced Carrot Walnut Tzimmes

Ingredients

  • 1/2 cup chopped walnuts
  • 5 carrots, peeled and roll cut (see photo below)
  • 1 tbsp non-dairy butter substitute (I like Earth Balance)
  • 1 cup prunes, coarsely chopped
  • 1/2 cup golden raisins
  • 1/2 orange, juiced
  • 1 tsp orange zest
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 cup tightly packed brown sugar
  • 2 tsp honey
  • 2 cups water
Servings:
Kosher Key: Pareve, Kosher for Passover
  • Place the walnuts in a small skillet, turn heat to medium. Toast nuts for 7-8 minutes, stirring frequently, till the creamy-colored walnut flesh is toasted light brown. Remove from heat.
  • Remove ends from carrots, then roll cut each carrot: slice off the tip of the carrot diagonally at a 45-degree angle. Roll the carrot halfway, repeat the cut at the same angle. Repeat the process all the way up the carrot at ¼ inch intervals. This will make a pretty triangular-shaped cut with a nice texture for tzimmes.
  • In a medium pot, melt 1 tablespoon of non-dairy butter substitute. Saute carrots for 5 minutes till well coated in the melted butter substitute. Add the toasted walnuts and other remaining ingredients to the pot, cover with 2 cups of water. Bring to a boil.
  • Reduce heat to medium low. Cover pot tightly and simmer for 1 hour over medium low heat, stirring occasionally. If mixture appears to be drying out, add a little more water.
  • After 1 hour of simmering, taste the tzimmes; add more sugar or spice according to taste. If you still have a lot of liquid in the pot, uncover and continue to simmer for a few more minutes until liquid is reduced to a thick syrupy texture. Remove from heat. Serve tzimmes warm as an accompaniment to a beef meal, like brisket.

Comments (6)Post a Comment

  1. Hi Tory (Tori? sp.)

    I’m a proud Shiksa like you. I want to make a big seder for my husband this year and I’m following your blog religiously (ha-ha.) Can you help me I don’t know how to pronounce the word tzimmes and I want to make it for him. He loves to make fun of me when I pronounce Hebrew or Yiddish words wrong and I don’t want to give him the opportunity! Simmeeez? Sigh-mezz? Help!

  2. Hello Tori
    Thank you for this recipe
    I’m a vegetarian and keep kosher so your site is very helpful to me. Thank you for blogging so much, I have bookmarked your page.
    best, Kelly

  3. Hi Tori! I love your recipe for Tzimmes! Really takes me back!!!

    P.S. for your reader who wants to know how to pronounce “tzimmes…” it’s like TSIH-miss, but that’s hard to translate from Yiddish.

    Rachel

  4. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I decided to make this for a neighbor’s potluck holiday party this year and for the first time I didn’t bring home any leftovers! The flavor is really wonderful. I would like to try this with other root vegetables, perhaps parsnips.

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