In Yiddish, “tzimmes” means a big fuss or commotion. Fortunately, this signature holiday dish, a mélange of sweet vegetables and dried fruits, is not much of a fuss to make.
Ingredients
- 2 tablespoon olive oil or other healthy vegetable oil
- 1 large red onion, quartered and thinly sliced
- 3 large carrots, sliced
- 3 large sweet potatoes, cooked or microwaved, then peeled and sliced
- 1 large pear, peeled, cored, and sliced
- ½ cup chopped dried prunes
- ¼ cup chopped dried apricots
- ⅔ cup orange juice, preferably fresh
- 1 ½ teaspoons cinnamon
- 2 teaspoons minced fresh or jarred ginger
- 1 teaspoon salt
- ¼ teaspoon nutmeg (or 1/2 teaspoon freshly grated)
- ⅓ to ½ cup finely chopped walnuts for topping, optional
- Nutritional Information
Nutritional analysis per serving (6 servings)
277 calories; 10 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 4 grams protein; 462 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Preheat oven to 350 degrees.
- Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden. Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed. Don’t worry if the potato slices break apart.
- Oil a shallow 2-quart baking dish. Pour in the sweet potato mixture and pat in evenly. Sprinkle the optional walnuts over the top. Bake for 45 minutes, or until the top begins to turn slightly crusty. Serve hot.
1 hour
Dining and Cooking