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Tzimmes II

Tzimmes II

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2 pounds carrots
1/2 pineapple, crushed
3/4 cup water sugar syrup (optional)

Peel and slice carrots. Cook in slightly salted water for about 20 minutes or until almost done.
Crush pineapple in blender. Add to carrots. Cook another 15 minutes until soft. Add sugar syrup to taste.

Variation: Substitute sweet potatoes for pineapple and add more sugar.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Marilyn The Woodlands April 10, 2017

Desperate for Alke recipe
Marilyn Reply

Carrie Torrance, CA March 20, 2013

more Tzimmes I use the carrots from my chicken soup to make tzimmes. I dice the carrots, add some cinnamon and sugar or honey and warm together. Very quick since carrots are already well cooked. You can add prunes if you wish. Sometimes, I add left over matzos balls to the mixture for a delicious side dish. Reply

Anonymous Alexandria, VA March 9, 2011

Really the best The first part is the same.
When the carrots are tender, add heavy cream just to cover, chopped garlic, herbs (I use marjoram or oregano), and simmer until the cream reduced to a thick sauce. Reply

Bob Zeno Milpitas, CA - USA March 29, 2010

Tzimmes Seems a little over he top to me. Diced carrots, honey & cinnamon. Mix thoroughly in a casserole and bake in a 325 degree oven for 20 minutes to half an hour.

There you have it! Reply

Jacki Cape Coral, FL via brisavrohom.org March 13, 2009

Recipe I've always made it with prunes, potatoes and carrots, a little brown sugar and the pinapple crushed with juice. Delicious. Reply

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