Tzimmes Recipe

Southern Living Tzimmes in serving dish — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

40 mins

Total Time:

1 hr 15 mins

Servings:

4 to 6

As a little girl, I remember being fascinated by the word tzimmes (pronounced tzim-mess). My parents only used Yiddish words on occasion, so it felt entirely mysterious to me. Little did I know it meant "a big fuss."

And the thing is, tzimmes is a bit of a fuss to make (though far from the biggest). There’s some chopping, boiling, peeling, mixing, baking and general potchkying around in the kitchen involved in its preparation.

This traditional Ashkenazi side dish is a casserole-stew hybrid that's simple and hearty. The root veggies are cozy and filling, and the sweet additions help balance out the flavors of the rest of the Passover meal.

According to my mom, tzimmes was brought over from the shtetls in Russia, where our ancestors used whatever vegetables they had on hand (some recipes even include beef). My mother's mother and grandmother made it every Passover, but also for Rosh Hashanah.

Sure, the recipe has morphed a bit over the years, making use of such modern conveniences as canned pineapple, but the consistency of this now-standard family recipe is quite comforting each year at our Seder gathering.

The History of Tzimmes

A traditional Jewish dish, tzimmes is particularly associated with Rosh Hashanah—the Jewish New Year, but can also be served for Passover and other Jewish holidays. It's a simple stew that's classically made with carrots and other root vegetables, although it has evolved over time to incorporate dried or canned fruits, nuts, and even meats like brisket or chicken for a one-pot meal. The sweetness of the dish symbolizes wishes for a sweet and prosperous new year.

While this "big fuss" of a dish remains a staple for holiday celebrations, it can be enjoyed year-round as a hearty and flavorful side dish.

Ingredients for Tzimmes

With a tender mix of sweet potatoes and carrots tossed with brown sugar, butter, honey, vanilla, and salt, this traditional side dish is sweet and satisfying. To make tzimmes, you'll need:

Cooking spray: To grease the baking dish to prevent sticking.
Sweet potatoes: A sweet and starchy base for the tzimmes.
Carrots: Adds sweetness and color to the dish.
Brown sugar: Sweetens and helps caramelize the vegetables while cooking.
Butter: Adds richness and flavor.
Vanilla extract: Enhances the overall flavor, adding depth.
Honey: Additional sweetness and floral notes.
Salt: Balances the sweetness of the tzimmes.
Canned chunk pineapple: Adds a juicy pop and tropical flavor.
Raisins or pitted chopped prunes: Sweet bits running through the tzimmes, adding texture and flavor.

How To Make Tzimmes

While the name might lead you to believe that making tzimmes can be fussy, it's actually incredibly simple. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare pan: Spray baking dish.
Step 2. Boil veggies: Boil sweet potatoes and carrots until soft; drain. When cool enough to handle, peel and cut into chunks.
Step 3. Combine seasonings: Combine brown sugar, butter, vanilla, honey, and salt.
Step 4. Toss mixture: Toss sweet potatoes, carrots, pineapple, and dried fruit with brown sugar mixture to coat. Pour into pan.
Step 5. Bake: Bake for 30 minutes or until heated through.

Tzimmes Variations

To change up tzimmes to suit your tastes, consider some of these additions and substitutions:

Veggies: Swap the carrots for parsnips or turnips, or the sweet potatoes for butternut squash or pumpkin for a similar flavor profile.
Sweeteners: The type of sweetener is up to you, whether you go with brown sugar and honey, or granulated sugar, agave, maple syrup, or brown rice syrup. Each will offer a unique flavor profile.
Spices: For additional warmth, add a pinch of ground cinnamon, nutmeg, ginger, or other favorite spices.
Citrus: While pineapple adds a tropical touch, orange or lemon zest or juice can add a nice pop of acidity and citrusy flavor.
Dried fruits: Substitute the raisins or prunes with dried apricots, cranberries, figs, or dates for a unique touch.
Herbs: Add thyme or chopped parsley for a bright freshness.
Protein: Add chicken or brisket to turn this side into a hearty main course.
Nuts: Sprinkle with toasted walnuts, pecans, or sliced almonds for a nutty crunch.

How To Store and Reheat Tzimmes

Refrigerate leftover tzimmes in an airtight container or zip-top plastic bag for up to three days.

The tricky part about reheating tzimmes is making sure not to overcook the mixture and end up with a mushy result. You can choose to reheat in the oven, microwave, or on the stovetop.

To reheat in the oven, transfer to a baking dish. Cover with foil and bake in a preheated 350°F oven until hot throughout. To reheat on the stovetop, heat a splash of vegetable broth or water in a large saucepan until simmering. Add leftover tzimmes and cook over medium-high heat, stirring occasionally, until hot throughout. You can also reheat small portions in the microwave.

Can I Freeze Tzimmes?

Tzimmes can be made ahead and frozen to help you get ahead of your holiday preparations, or as a great way to store leftovers. Transfer the cooled tzimmes to a freezer-safe airtight container or zip-top bag, and freeze for up to three months. Thaw overnight in the refrigerator before reheating as directed above.

What To Serve With Tzimmes

Tzimmes is a traditional side dish to serve on Rosh Hashanah or Passover, and is often paired with holiday favorites like brisket, apricot chicken, roasted vegetables, matzo ball soup, and more.

More Jewish Holiday-Friendly Recipes You'll Love

From matzo ball soup and brisket to a decadent flourless pecan-chocolate cake, we have a collection of recipes to ensure your Passover and Rosh Hashanah menus are a success:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cooking spray
4 medium sweet potatoes
4-6 carrots, peeled
2 Tbsp. brown sugar
2 Tbsp. unsalted butter, melted
1 Tbsp. Kosher for Passover vanilla extract
1/4 cup Kosher for Passover honey
Dash of salt
1 (15.25 oz.) can chunk pineapple, drained
1/2 cup raisins or pitted chopped prunes

Directions

Prepare baking dish:

Preheat oven to 350°F. Grease a 13- x 9-inch baking dish with cooking spray.
Cook potatoes and carrots:

Boil sweet potatoes and carrots until soft, then drain. Cool, peel, and cut potatoes into 1-inch chunks, and cut carrots into 2-inch chunks.
Make sugar mixture:

Combine brown sugar, melted butter, vanilla, honey, and salt in a small bowl and stir until gooey.
Combine potatoes, fruit, and sugar mixture:

In a large bowl, combine boiled sweet potatoes, cooked carrots, pineapple, and raisins or prunes; pour sugar mixture on top and fold ingredients together. Pour into prepared pan.
Bake tzimmes:

Bake uncovered for about 30 minutes, or until heated through.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

Is tzimmes a sweet or savory dish?

While tzimmes is served as a savory side dish, the flavor profile definitely leans sweet.
Is tzimmes served cold or hot?

Tzimmes should be served hot (if possible), or warm, although its still delicious at room temperature.
Can I adjust the sweetness of tzimmes?

If you prefer tzimmes to be less sweet, feel free to adjust the quantity of brown sugar or honey as desired, or add spices or acidity (such as lemon juice) to balance the flavors.