Ingredients and Weight:
- Carrots (1 pound)
- Sweet potatoes (1 pound)
- Parsnips (1 pound)
- Dates (10 ounces), pitted and chopped
- Prunes (10 ounces), pitted and chopped
- Apricots (10 ounces), dried and chopped
- Onion (1 large), chopped
- Honey (1/2 cup)
- Orange juice (1 cup)
- Chicken broth (1 cup)
- Cinnamon (1 teaspoon)
- Ginger (1 teaspoon, grated)
- Nutmeg (1/4 teaspoon)
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
90 minutes
Difficulty Level:
3/5 (Moderate)
Preparation Method Steps:
- Peel and cut the carrots, sweet potatoes, and parsnips into 1-inch chunks.
- In a large skillet or Dutch oven, sauté the onion until softened.
- Add the dates, prunes, and apricots and cook for 5 minutes.
- Stir in the carrots, sweet potatoes, and parsnips.
- In a separate bowl, whisk together the honey, orange juice, chicken broth, cinnamon, ginger, nutmeg, salt, and pepper.
- Pour the honey mixture over the vegetables.
- Bring to a boil, then reduce heat and simmer for 90 minutes, or until the vegetables are tender and the sauce has thickened.
Nutritional Information:
(Per serving)
- Calories: 250
- Fat: 3 grams
- Carbohydrates: 50 grams
- Protein: 5 grams
- Fiber: 10 grams
- Vitamin A: 150% RDI
- Vitamin C: 20% RDI
- Potassium: 25% RDI
Dish Characteristics:
- Sweet and savory flavors
- Rich and flavorful sauce
- Tender and hearty vegetables
- Perfect for Rosh Hashanah celebrations
User Comments:
- "This Tzimmes is absolutely delicious! The honey-glazed carrots and sweet potatoes are to die for."
- "I love the combination of vegetables and dried fruit in this dish. It's a great side dish for any occasion."
- "This is a must-try for Rosh Hashanah. It's a beautiful and flavorful dish."
Special Precautions and Tips:
- If you don't have chicken broth, you can substitute vegetable broth.
- You can adjust the sweetness of the sauce by adding more or less honey.
- Serve the Tzimmes warm or at room temperature.
