A sweet, root-vegetable stew, tzimmes (pronounced “TSIM- miss”) is a traditional Ashkenazi dish customarily served at Rosh Hashana, the Jewish New Year, which this year commences at sunset Wednesday, Sept. 8.
- 2 pounds carrots, pared and cut crosswise into 1-inch slices
- 4 large sweet potatoes, peeled and cut into 1-inch cubes)
- 1 cup sugar or brown sugar
- 1/2 cup lemon juice or 1 teaspoon sour salt (citric acid)
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Vegetable oil
- 1-1/2 cups water
- 3 cups pitted prunes (dried plums)
Toss the vegetables with the sugar, lemon juic and spices. In a dutch oven or large saucepan over medium-high heat, heat the vegetable oil, add the vegetable mixture and cook, stirring constantly, until the vegetables just begin to color (do not brown).
Pour the water over, cover and simmer until the vegetables are tender (about 45 minutes). Add the prunes and simmer another 15 minutes. Taste, adjust the seasonings and serve.