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Tzimmes I

Tzimmes I


1 tsp. oil
4 to 6 carrots, sliced
1 large sweet potato, cubed
2 to 3 tsp. honey or 4 tbsp. sugar
¼ cup orange juice
dash of salt
2 slices pineapple, cut into pieces
½ tsp. nutmeg (optional)

Coat bottom of 2-quart saucepan with oil, and heat. Add carrots and cook on low heat for about 10 to 15 minutes. Add sweet potato, honey, orange juice and dash of salt. Cook over low flame for 30 minutes.

Add pineapple and nutmeg, if desired. After 5 minutes, remove from heat. Serve warm.

Use: 2-quart saucepan
Yields: 4 servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Discussion (17)
September 7, 2013
My Mothe-in-law a Blessed memory, grated white potatos, adding eggs, grated onions, flour and salt and pepper to taste. Formed the mixture in a ball, placed them in the boiling tzimmis, She also used short ribs, basting it often until a glaze appeard on the heavenly tzimmis.
Revenn Edelstein
March 23, 2013
Storing tzimmes and freezing
How many days ahead can I prepare tzimmes and store in the fridge safely?

Will it freeze well?
September 28, 2011
happy new year to all eat and enjoy whatever u cook
parlin, nj
September 27, 2011
All yellow tzimmes
I use apricots, golden raisins, sweet potatoes, white potatoes, carrots, honey and cinnamon. Prepared in a crock pot takes the worry away of setting any temperature. Leave cooking most of the day, even if at work. Have made with or without flanken.
Laurice Taylor
Summerfield, Florida
September 19, 2011
Has anyone ever had tzimmes with kishka?
Indio, CA
September 18, 2011
it can also be cooked with flanken meat simmer with the carrot and white and sweet potatoes, yum!
parlin, nj
September 7, 2011
Tzimmes can be cooked on top of the stove or baked in the oven. Stovetop: I cover the pot and bring to a simmer; simmer gently stirring once in a while until all vegetables and fruits are tender. No such thing as overcooking-- just be careful not to burn the bottom!
Oven method: Bake covered at 350 degrees, mix every half hour until tender. Uncover for last half hour- the top kind of caramelizes and edges brown. The best!
Phyllis Hantman
Rockaway, NJ, USA
September 5, 2011
Re: Symbolic
On Rosh Hashanah it is customary to eat foods whose names allude to blessing and prosperity. For example, many have the custom of eating a carrot dish, because in Yiddish the word for carrots, meren, means to multiply.
Rochel Chein for
September 1, 2011
What does tzimmes symbolise?
Johannesburg, South Africa
August 4, 2011
For Sheila
This particular recipe calls for stove top cooking, no temperature is given. Enjoy!
Chana Benjaminson
New Bedford, Massachusetts
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