Serves 10
60 min
Tzimmes
Recipe GLPR888bc31925c970
A traditional Jewish holiday dish featuring tender carrots and sweet potatoes braised with a medley of prunes and apricots, sweetened with honey and brightened by citrus. This comforting vegetable stew is naturally sweet, aromatic with cinnamon and orange zest, and makes a hearty centerpiece for any festive table.
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Ingredients
9 medium carrots (about 1 pound), peeled and cut into 2-inch pieces
4 sweet potatoes (about 2 pounds), peeled and cut into 2-inch cubes
1 cup bite-size pitted prunes
1 cup dried apricots
2 tablespoons fresh lemon juice
⅓ cup fresh orange juice
¼ cup honey
1 teaspoon ground cinnamon
2½ teaspoons orange zest
¼ teaspoon salt
Directions
Peel and cut the carrots into 2-inch pieces. Peel the sweet potatoes and cut them into 2-inch cubes. Set aside.
In a large pot or Dutch oven, combine the carrot pieces and sweet potato cubes. Add the prunes and dried apricots, distributing them evenly among the vegetables.
In a small bowl, whisk together the fresh lemon juice, orange juice, honey, ground cinnamon, orange zest, and salt until well combined.
Pour the citrus-honey mixture over the vegetables and dried fruit. Stir gently to coat everything evenly.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and simmer for 35 to 40 minutes, stirring occasionally, until the carrots and sweet potatoes are very tender when pierced with a fork.
Taste and adjust seasoning if needed. Serve warm as a side dish or main course.
