Tzimmes is a colorful side dish traditionally served during the Jewish holidays of Passover and Rosh Hashanah. In Yiddish, tzimmes means “to make a fuss.” And while the Tzimmes roasted root vegetable recipe for this beautiful dish does require a bit of a fuss, with all of the peeling and chopping that takes place, it is quite simple to prepare. The result of this Tzimmes recipe is a roasted vegetable dish that’s both savory and sweet, and pairs well with just about any protein selection.
The History of Tzimmes
According to Jewish author Michael Wex, the first tzimmes recipe appeared in a non-Jewish cookbook titled “Le Ménagier de Paris” in 1393 as chopped turnips, carrots and gourds cooked in honey. 500 years later, an 1896 Yiddish cookbook instructed its readers to simmer a turnip with schmaltz and sugar. Tzimmes has been around the block, and no matter how much of a fuss it is, Jewish families have continued to make it since then. Its glaze of honey makes it perfect for Rosh Hashanah, when the honey symbolizes having a sweet year to come.
Modern Tzimmes
Description
An Ashkenazi Jewish comfort food.
Ingredients
For roasted vegetables:
- 3–4 purple and orange carrots, peeled and cut in half lengthwise
- 4–5 small parsnips, cut in half lengthwise
- 1 small bunch Easter egg radishes, tops removed and cut in half
- 3 small sweet potatoes, cut in half lengthwise
- 1 small white onion, peeled and cut into 2-inch chunks
- 1 tbsp olive oil
- 2 tbsp vegan butter
- Salt to taste
For dried fruit sauce:
- 14 dried apricots
- 8 medjool dates, pitted and cut in half
- 6 pieces of crystallized ginger, cut in half
- ¼ cup light brown sugar
- ¼ cup honey
- 1 cup orange juice
- Zest of 1 orange
- 2 pieces mace
- Pinch of cinnamon
- Pinch of salt
- Chopped parsley for garnish
Instructions
For roasted vegetables:
- Preheat the oven to 400 degrees.
- Place all the root vegetables in a large bowl and toss with the olive oil.
- Line a baking sheet with foil and place the vegetables cut side down .
- Roast for 20 minutes, then carefully flip the vegetables.
- Add 1 tablespoon of butter, and roast for another 10 minutes.
- Turn the vegetables one last time, adding the last tablespoon of vegan butter and cook for another 10 minutes or until the veggies are done.
For dried fruit sauce:
- Place all the ingredients for the sauce together in a small saucepan and simmer on low heat until the dried fruit softens and the flavors combine. Simmer just long enough for the sauce to thicken slightly.
- To plate, place the roasted veggies on a platter, spoon the dried fruit sauce on top, and sprinkle the chopped parsley to garnish.
Recipe by Veda Sankaran
Styling by Veda Sankaran and Anna Franklin
Photography by Dave Bryce
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