Updated Tzimmes with Mejool Dates
Updated Tzimmes with Mejool Dates
This is not your grandma's (not that there's anything wrong with hers), Tzimmes recipe. Tzimmes is a very traditional Ashkenazi side dish that is served on holidays and the sabbath. Since Passover is approaching, I wanted to get a head start on the menu and this is a good make-a-head dish. (I heard a few people were asking for some Passover recipes. I've created a "folder" / "hyperlink" called "Passover" on the main page, so all of my recipes are there). Anyway, Tzimmes....It's a root vegetable dish that traditionally includes dried prunes. It definitely is on the sweeter side when it comes to side dishes (my husband compared the smell and taste to that of a sweet potato pie). I know she's not a looker (and that's all that matters these days), but trust, it's a great addition to the spread. I like to use organic carrots and sweet potatoes (which is traditional), however instead of prunes I use mejool dates. They're naturally sweet, high in fiber, and just a little more 2024. I also use orange zest and freshly squeeze the juice. Instead of using all juice, I use 1/2 juice and 1/2 vegetable stock (to keep it vegetarian), but you can use water instead if you don't have stock. The savoriness of the stock cuts the sweetness. I add cinnamon for a naturally sweet warming spice, salt and freshly cracked black pepper to balance out the dish. I prefer to use raw honey as the sweetener instead of sugar (if vegan, you can sub for agave). Make it for Passover or just a Tuesday because it's "just right."
Equipment
- 8x8 pyrex
- liquid measuing cup
Ingredients
- 1 1/2 lb organic sweet potato
- 1 lb organic carrots
- 1 cup pitted mejool dates
- 1 1/2 tsp orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 cup organic vegetable stock
- 1/4 cup raw organic honey
- 1 tsp organic ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 2 tbs organic unsalted butter or organic olive oil
Instructions
- Preheat oven to 350℉.
- Scrub the potato and peel the carrots. Cut the potatoes into 1 inch pieces. For the carrots, the skinny end cut into larger pieces, and the thicker ends into short pieces. You want everything relatively equal size so the cook evenly.
- Place the carrots and potatoes into the dish. Chop the dates and place on top of the carrot mixture. Zest the orange and place on top of the mixture.
- In a liquid measuring cup, squeeze 2 oranges until you get 1/2 cup of liquid. Add 1/2 cup of vegetable stock to it.
- Sprinkle the cinnamon, salt, pepper and honey over the mixture and pour the liquid all over. Toss to combine.
- Cover with foil and bake for 1 hour.
- CAREFULLY remove the foil (they'll be a lot of steam), give it a good drizzle of organic olive oil (or a few nubs of butter), mix and cook, uncovered for another 45 minutes, until the sauce has thickened. Note if you're making this ahead, do this right before serving.
Notes
This easily can be doubled (I just prefer to have a lot of options on the holiday table so I tend to do "smaller" portions).Â
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