Tzimmes
צימעס·(tsim-es)
Friday Night Comfort
A two-pound bag of supermarket carrots. A handful of pitted prunes. A heavy Dutch oven on the back burner. Authentic tzimmes is a masterclass in balance, built on braising roots until their edges caramelize. It relies on a rich slick of schmaltz and a crucial hit of black pepper to keep the honey in check. This isn't dessert; it is no mushy afterthought dumped from a can. It yields a deeply savory bite, a sticky finish, and a glossy glaze. Keep the flame low, walk away, and let the carrots collapse into the syrup.
Ingredients
- large carrots2 lb
- orange sweet potatoes2 lb
- pitted prunes1 cup
- schmaltz3 tbsp
- honey1/4 cup
- fresh orange juice3/4 cup
- fresh lemon juice2 tbsp
- kosher salt1 tsp
- ground cinnamon1 tsp
- black pepper1/2 tsp
Method
- 01
Preheat the oven to 350°F and toss the vegetables in fat and spices.
In a large mixing bowl, combine the carrots and sweet potatoes with the melted schmaltz, honey, salt, cinnamon, and black pepper, tossing until every piece is well coated to kickstart proper caramelization.
- 02
Transfer the mixture to a baking dish and braise covered for one hour.
Move the coated vegetables to a 9x13-inch baking dish or heavy Dutch oven, nestling the prunes among the roots. Pour the orange and lemon juices evenly over the top, then cover the dish tightly with heavy-duty aluminum foil or a heavy lid.
- 03
Uncover and roast until the liquid transforms into a glaze.
Remove the foil and give the dish one very gentle stir, taking care not to mash the softened sweet potatoes. Return it to the oven uncovered for another 30 to 45 minutes until the liquid reduces into a thick, bubbling, sticky syrup that heavily coats the vegetables.
- 04
Let the tzimmes rest before serving.
Pull the dish from the oven and let it sit for at least 15 minutes, allowing the starches to reabsorb the sweet, peppery glaze and firm up slightly.
Notes
Do not substitute baby carrots.
Pre-cut baby carrots lack the earthy core flavor and structural integrity required for a long braise. Take the time to slice mature carrots into coins, a centuries-old symbol meant to bring prosperity.
The fat is non-negotiable.
Authentic, old-world flavor relies heavily on animal fat. Rendered chicken or goose fat (schmaltz) provides the necessary savory backbone. Unsalted butter works beautifully if you are not observing kosher rules regarding serving meat with dairy.
Adding meat transforms the dish into a hearty stew.
For a traditional meat variant, sear 1 1/2 pounds of flanken (bone-in short ribs) or chuck roast until deeply browned. Add the seared beef and 1 cup of beef broth to the pot with the vegetables, and extend the covered cooking time to 2 1/2 hours.