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If you've never tried tzimmes—an Ashkenazi Jewish stew typically made with carrots and dried fruit—it’s time to get to know this easy side dish. Traditionally served on Rosh Hashanah and Passover, this sweet-savory veggie side pairs beautifully with classic brisket and potato kugel. That said, tzimmes is a dish for all seasons. Swap in other root vegetables and/or dried fruit and enjoy this vegetable side dish all year long!
What People Are Saying:
"So simple and so nice. Even a person who hates baked or boiled carrots fell in love with it. Thank you for such a treasure." - any8376
"Love it. Not a fan of carrots in general but love the taste of carrot in it." - dit3458
First order of business: Whisk together the cooking liquid. To do that, combine the orange juice, water, honey, brown sugar, cinnamon, salt, and pepper in a medium or large bowl and whisk until the honey and brown sugar are dissolved and the ingredients are evenly combined. If your honey is particularly thick, try warming it in the microwave or in a hot water bath before adding it to the cooking liquid.
Now, let’s get cooking. Melt the butter (or oil) in a large skillet over medium heat. Add the carrots and dates, toss to coat, then spread out in an even layer. Turn up the heat to medium-high and pour in the orange juice mixture. Cook, stirring occasionally to prevent sticking, until the carrots are fork-tender and the liquid is syrupy, about 8 minutes. If the carrots need a little extra time, add up to 1/4 cup water and continue to cook until the carrots are done and the liquid is syrupy.
Transfer the tzimmes to a serving bowl and top with parsley and flaky sea salt. Serve hot.
Full list of ingredients and directions can be found in the recipe below.
Once you’ve gotten the hang of the method, you can swap in other root vegetables like parsnips or sweet potatoes and other dried fruit like apricots or prunes. Since root-vegetable cooking times vary widely, just cook until the vegetables are easily pierced with a fork, adding orange juice or water as needed.
Tzimmes can be stored in an airtight container in the fridge for up to 4 days. Reheat in a covered skillet or saucepan over medium-low, stirring occasionally and adding a splash of orange juice or water to thin if needed, until heated through but not mushy.
orange juice
(or more) water
honey
light brown sugar
Pinch of freshly ground black pepper
Pinch of ground cinnamon
Pinch of kosher salt
unsalted butter
carrots, peeled, cut crosswise into 1/2" rounds
large dates, pitted, quartered
finely chopped fresh parsley
Pinch of flaky sea salt
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