Tzimmes recipe?? (moved from Kosher)
Does Tzimmes always involve meat? I didn't think so but most of the recipes I've seen call for it. I thought it was just carrots cooked with honey, prunes, etc.?? I'm hoping someone has a tried and true recipe to share for a sweet carrot dish that doesn't require meat. Many thanks, and happy new year!! Oh, and if you have a great potato kugel recipe that would be welcome also. I have decided last minute to host the family dinner.
typically I do make mine with meet - Just carrots and honey - occasionally prunes - just cook the carrots in a little water and honey -
I don't make mine with meat since I have a vegetarian in the house. I'm writing this from memory, but I think it's pretty accurate:
2 big or 3-4 small sweet potatoes, peeled and boiled until pretty soft
1 lb carrots, peeled and cut into 1/2 to 1 inch pieces, boiled until pretty soft
put them in your baking pan
slice 1 parve kishke while it's still a little frozen, not too thin, nestle pieces in with sweet potatoes and carrots. Put in some pitted prunes. I also put in some raisins (I like the jumbo golden raisins from TJ's here), and a chop fine some dried pineapple and sprinkle that around. Sprinkle the top with a little cinnamon (or penzey's baking spice if you have it). Mix up about a cup of orange juice with about 1/4 cup honey and a little bit of ketchup(a tablespoon or 2). You can add a little brown sugar, too, if you want. Mix it up and pour it over. Dot with parve margarine (fleishman's original). Bake at 350 covered for about an hour and uncover for the last 15 minutes until the juices have thickened a bit.
In my house, 'Meat Tzimmes' is a main dish, a different kind of food from 'Tzimmes,' a side dish, and I've almost never seen meat tzimmes anywhere else. We don't have one single recipe, as it depends on what we've got lying around, but it will definitely be based on of carrots sliced into rounds (not baby carrots, which have less natural sweetness to them), with some honey (but not enough to make it as sickeningly sweet as most commercial tzimmes), water, and cinnamon. It will always have some or all of: sweet potatoes (cut in chunks), parsnips, dried fruit (apples, apricots, pears, prunes if my mother insists), or canned pineapple chunks. Possible other flavorings include five spice powder, a clove or two, nutmeg, some sort of citrus zest, or orange or lemon juice for some of the cooking liquid. My advice, in the absence of a formal recipe, would be to error on the side of putting in less sweetener as you cook it, and then add more if you think it necessary when it's almost done.
I've never used meat in my tzimmes though I could see using chicken stock if you want it to be richer.
millygirl - I've never heard of Tzimmes with meat. As far as I know, it's always made with carrots, prunes, and possibly pineapple, sweet potatoes, and other such fruit/veggies cooked in honey. I guess you can do whatever you want with it but that's what's traditional. I've been very successful just cooking sliced carrots in lots of honey for a really long time on a low flame until they caramelize. They taste delicious!!
I have a recipe from my husband's bube for tzimmes with carrots, honey and kishke. I also have a recipe from her for prune tzimmes with prunes, white potatoes, a braising beef cut with a sweetener and sour salt. I haven't made either recipe in years. Usually when I make a cooked carrot dish, I braise carrots with a lot of fresh ginger and lemon juice. I like it better and it is lighter.