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Tzimmes

Name: Tzimmes
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: Serves 6 as a side
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

By: Helen Graham

Published: 28 Mar 23
Updated: 25 Mar 24

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.

Easy
April 2023

Test kitchen approved

Serves 6 as a side
Hands-on time 25 min. Simmering time 1 hour 30 min

Find your perfect roast chicken recipe to pair with this sweet side.

Nutrition: per serving

Calories: 406kcals
Fat: 7.4g (1.3g saturated)
Protein: 5.4g
Carbohydrates: 71.7g (54g sugars)
Fibre: 15.1g
Salt: 5.1g

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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.

Recipe from April 2023 Issue

Nutrition

Nutrition: per serving

Calories: 406kcals
Fat: 7.4g (1.3g saturated)
Protein: 5.4g
Carbohydrates: 71.7g (54g sugars)
Fibre: 15.1g
Salt: 5.1g

delicious. tips

“Tzimmes is quite a sweet dish – think of it as the Jewish equivalent of the sweet potato and marshmallow pie served on Thanksgiving – and needs to be paired with something deeply savoury for balance. A roast chicken, brisket or short ribs work beautifully, and if you want to keep it vegetarian, I would go for rice and some sort of soy-braised brassica.” Helen Graham