Tzimmes is a traditional Ashkenazi Jewish side dish made with sweet root vegetables. Preparations often include carrots, sweet potatoes, yams, and dried fruits. This lovely, sweet, colorful dish is often served for Rosh Hashanah. The word tzimmes is a Yiddish expression for “making a fuss” over something.
The Yiddish name for this dish is accurate. Tzimmes is a bit of a fussy dish. With all of those root veggies, the recipe involves peeling and chopping, then more peeling, then more chopping. That said, the recipe is actually pretty simple once you get past the vegetable prep.
This side dish is most often served for Rosh Hashanah, where sweet foods are served to signify our hope for a sweet new year. Carrots may be chopped into circles, which are reminiscent of coins, symbolizing prosperity. Sometimes tzimmes are served with meat, like chunks of flanken or short ribs, in a luscious sort of savory/sweet stew. Most often, they’re served as a side dish to accompany the holiday meal.
But here’s the most important question about tzimmes… how the heck do you pronounce it??
Tsi-miss!
You’re welcome.
If your kitchen is anything like mine during the holidays, oven space is precious. With brisket and chicken in the oven, kugel warming, and challah baking, I try to find ways to cook my side dishes on the stovetop. Hence the name of this recipe – Stovetop Tzimmes!
To make this dish parve or vegetarian/vegan, use “no-chicken” broth (a vegan broth option) to cook the ingredients. I like using chicken broth because it adds a savory element to this naturally sweet dish, giving it a nice balance of flavors. This dish is gluten free and kosher for Passover (if you use KFP certified broth/ingredients). Enjoy!
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Stovetop Tzimmes
Ingredients
- 1 1/2 pounds orange yams, peeled and cut into 1-2 inch pieces (2 potatoes)
- 1 1/2 pounds white sweet potatoes, peeled and cut into 1-2 inch pieces (2 potatoes)
- 1 pound carrots peeled and cut into 1-inch rounds (8 carrots)
- 6 ounces dried apples (1 1/2 cups)
- 6 ounces dried cranberries (1 1/4 cups)
- 2 cups orange juice
- 1/2 cup honey
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups chicken broth (you may substitute "no chicken" broth)
- 12 ounces pitted prunes (3 cups)
Instructions
- Place cut yams, sweet potatoes, and carrots on the bottom of a large heavy pot.
- Pour dried apples and cranberries on top.
- In a medium bowl, whisk together orange juice, honey, brown sugar, cinnamon, salt, and black pepper. Pour mixture over the fruits and vegetables in the pot.
- Add chicken broth or "no chicken" broth to the pot, covering the vegetables halfway. Heat pot over medium high until it begins to simmer. Stir the ingredients once gently.Reduce heat to a gentle but constant simmer. Cover the pot.
- After 45 minutes, open the pot and gently stir again. Place pitted prunes on top of the simmering ingredients.
- Cover pot. Continue to cook on lowest heat for another 15 minutes, until potato pieces are tender and prunes have warmed and softened. Don't cook too long, or the prunes will dissolve-- it will make a nice sauce for the tzimmes, but it won't look so pretty on the table.Serve warm as a side dish to a festive holiday meal.
Donna says
Can this recipe be made in advance and then reheated in the oven or on the stove? Will it get dried out if I do this?
Thank you for all your help and have a very happy, healthy holiday!
Jay says
Donna- I do this recipe w/o the prunes and reheating it has not been a problem. However, the original recipe warns against over cooking the prunes and turning them to goop.
Yakov says
My mom, who is now 91, on Pesach, used to make the
Tzimmes more liquidy so I guess I got to allow those prunes to cook a little longer. Anyways watch my family’s movie it’s called Defiance its about the Bielskis who saved Jews during WWII, take note of Zus, my father.
Joan says
I ran a Yom Hashoah program 2 years ago and our speaker was Anna Monka..she was one of the women who lived in the forest and was alive because of the Bielski brothers..what a wonderful, brave and resourceful family. Many thanks to them for all the lives saved because of them..
Jay says
Missed the prunes, ran short of honey and tossed in a little chicken – what a superb dish this is. I think it will become a regular at our thanksgiving meal (and possibly church potlucks)! Please take a bow oh Shiksa!
Barbara Simpson says
Can you mix the Chicken Broth with the other ingredients at the same time?
In says
sounds delicious! do you have a recipe?
Joyce says
I have been making Tzimmis for over 50 years..It is an enhanced recipe my mother made..I do not use any liquid..the veggies take care of that…I use sweet potatoes, carrots, short ribs, chichen wings, brown sugar, honey and maple syrup..it is good for a side dish and a main meal..it is a family favorite..
irene says
I LOVE your website — so interesting and easy to get around — you are a gem — want to make the tsimmes dish — but without orange juice — any substitutes ? how would apple juice work — or if i use vegetable broth maybe just leave out the orange juice? thanks so much–
Sheila Resino says
The recipe I’ve always made uses a a can of pineapple chunks. Enjoy.
Sharmah Wardlaw says
Looks Heavenly, I am going to try that this weekend! Thanks!
Amy says
I made this for RH company – and it was a huge hit! It is the BEST tzimmes I’ve ever made, worth the work of cutting everything up. My husband loved it, & I will definitely make it again.
Tori Avey says
Happy you enjoyed it Amy!
Lori says
I made this and it was delicious! I wasn’t sure what white sweet potatoes were so I used Yukon Gold and it worked well. I will make again!
Ann says
This looks delicious, Tori. I suspect with flavor party going on – it would be okay to omit the cinnamon. What a beautiful dish – and I know what you mean about precious oven space. I use two electric roasters during Thanksgiving so I have room!
Tori Avey says
No problem omitting the cinnamon, Ann! 🙂
Shay says
This sounds wonderful and very simple. I’m going to try this for RH this year, thank you! I think it will go wonderfully with my lamb 🙂
I adore your blog/website. A friend introduced me to it last year and I’ve been coming back regularly ever since. Many thanks for the wonderful ideas as well as the great recipes, clear instructions and photos. Makes for a wonderfully enticing and informative resource. Kudos!
Diane says
I love your site. Shulie Foodwanderings turned me on to it. Your Tzimes looks wonderful and I will try it. I still use a little chicken fat for holidays. Oye….I know. Again, wonderful food and wonderful web site. L’Shanna Tova.
Tori Avey says
Good for you Diane! Chicken fat = liquid gold. Why not splurge during the holidays? 😉 Shulie is so great!
Curt says
This looks so tasty. It has so many different flavors in there. I’ve never heard of tzimmes.
caren gittleman says
I am in love with your blog and just subscribed!
I found you over at Erika’s kitchen…so glad I stopped by!
This looks delicious and I am thinking of adding it to our meal on Wednesday.
Is there another fruit that can be used instead of Prunes? I am not normally fussy but Prunes just don’t thrill me and I don’t think they will thrill the family.
Thanks and so nice to meet you!
Laurie says
Since we are now gluten free in my home, this dish will be a wonderful compliment to our holiday menu. l’Shana Tova!
Shawn Cady says
So, there is no broth to this dish, or very little? This looks amazing and I will have to try it for sure. Since the dish is so sweet, it looks like a good side dish for Thanksgiving as well.
Tori Avey says
Hi Shawn! The veggies absorb most of the broth, so there is very little left at the end of cooking. You could add more broth if you wanted a little liquid to serve with it. It is sweet, but the broth and salt give it a nice savory balance. It would be great for Thanksgiving too, lots of nice harvest veggies in there. 🙂
Kristy says
Now this is one I had not heard of before. What a great combination of flavors and I like the use of chicken broth. Delicious!
Linda says
This looks like a much nicer version than the overcooked meat version of Tzimmes my Bubbe made…not ever a favorite of mine.
Yours looks wonderful…the colors bright and beautiful. Great pics! I would love a bite right now!
Darla says
Yummmm to the Ultimate 🙂