Tzimmes
צִימֶּס
Tzimmes is a sweet slow-cooked stew of carrots, dried fruits, and honey central to Ashkenazi Rosh Hashana tables for centuries, with roots in medieval Germany. The word 'tzimmes' in Yiddish means 'a big fuss'. The carrots are cut into rounds resembling golden coins, symbolizing prosperity; honey and sweet dried fruits invoke a wish for a sweet new year. As documented by Chabad and the Kitchn, the recipe has remained remarkably stable: carrots, sweet potato, prunes, orange juice, honey, and cinnamon.
Ingredients
- •700g carrots, peeled and sliced into 1cm rounds
- •2 large sweet potatoes, peeled and cubed
- •1 large onion, diced
- •150g pitted prunes
- •100g dried apricots
- •Juice of 2 oranges (about 3/4 cup)
- •3 tablespoons honey
- •2 tablespoons olive oil or schmaltz
- •1 teaspoon cinnamon
- •1/2 teaspoon ground ginger
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/4 cup water
Instructions
- 1
Heat oil or schmaltz in a heavy pot over medium heat. Add the onion and cook until golden, 5–7 minutes.
- 2
Add the carrots and sweet potato. Stir to coat in the fat.
- 3
Add prunes, apricots, orange juice, honey, cinnamon, ginger, salt, pepper, and water. Stir to combine.
- 4
Bring to a boil, then reduce to a gentle simmer. Cover partially.
- 5
Cook 40–50 minutes, stirring occasionally, until carrots and sweet potato are tender and the sauce is syrupy.
- 6
Taste and adjust: more honey for sweetness, a squeeze of lemon for balance.
- 7
Serve warm as a side dish alongside brisket or chicken on Rosh Hashana. Improves significantly the next day.
Kosher notes
Naturally pareve. If schmaltz is used it becomes fleishig. Can be prepared 2–3 days in advance — flavor deepens significantly on reheating.
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