Carrot and Potato Tsimmes
In Yiddish, to "make a big tsimmes" means to make a big deal out of something. In Jewish cuisine, a tsimmes is a simple baked mixture with a base of root vegetables, dried fruit, and a sweetener. This meatless version features sweet potatoes, white potatoes, and carrots, and uses prunes and honey for sweetness.
- 4 large sweet potatoes, peeled and sliced 1/8 inch thick
- 2 large white potatoes, peeled and cut into ½-inch chunks
- 1 bunch carrots, peeled, tops removed, and cut into ½-inch chunks
- ½ cup pitted prunes, cut into ¼-inch slivers
- ¼ cup honey
- ¼ teaspoon cinnamon
- ½ cup vegetable stock
- 1 tablespoon unsalted butter, cut into small dice
- Lemon juice to taste
Nutrition FactsPer serving: 226 calories, 1.7 g fat (1 g saturated), 51 g carbohydrates, 3.2 g protein, 5.8 g fiber, 427 mg sodium (19% Daily Value).
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- Preheat oven to 350°F. In a medium saucepan, cover sweet potatoes, white potatoes, and carrots with lightly salted water and simmer over medium heat about 15 minutes, until tender but firm. Drain and place in a large baking dish with prunes, honey, cinnamon, and ¼ cup vegetable stock; stir to combine. Dot with butter.
- Cover and bake for 30 minutes. Remove cover, stir gently, rotate dish, and bake uncovered for another 10 or 15 minutes, adding remaining vegetable stock if mixture becomes too dry. Garnish with lemon juice to taste. Serve warm.